If it had been a weekend it would have been the perfect time to braise some beef or lamb shanks, but week nights don't lend themselves to that. Instead there was a turkey pot pie made fresh daily by a local market. 30 minutes in the oven was just enough time to get it warm and golden brown on top and to fix a small salad.I finished the Chateau Ste. Michelle cabernet that seemed a little tannic and weak in fruit on New Year's Eve . The second half of the bottle was far superior as the tannins faded a little and the fruit came to the front. Very interesting change in the wine and it was perfect with the small pot pie. Add a Lagavulin at the end of the meal and it turned out to be a nice evening.
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