Composing and performing are highly satisfying activities which well justify the disproportionate amounts of time put into them. But few things pay back as evenly on time invested as cooking with and for friends, especially on a cool fall day as with today. Making a home cooked Sunday dinner and sharing it with people I care about is just about the best way I know of easing into the work week, with its classes, appointments, and the ever-growing stack of books on my desk waiting impatiently.
A menu:
- Lentil potage with curry and mint ('06 Sander Riesling, Rheinhessen)
- Roast leg of lamb with herbs and shallot gravy, twice-baked potatoes with old Cheddar cheese and chives, and glazed Brussels sprouts and carrots ('01 Basarin Barbaresco, '01 Rioja being brought by our friends)
- Bread pudding with apples, nuts, raisins and dates and vanilla sauce (coffee & tea)
2 comments:
I got inspired by you to add some white wine to the onions, garlic, and celery while I was making minestrone the other day, and it was wonderful. I don't cook with or eat meat, but I am gradually figuring out new ways to cook vegan food with wine.
Your menu looks fabulous. Nothing says fall for me like lentils.
Actually, I learned to cook with wine during a five-year period as a vegetarian. When I started eating meat again in Europe, I just applied what I knew worked on veggies. Deglazing with wine makes everything better!
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