We are busy preparing for the holiday feast, our favorite time of the year, Thanksgiving. We did some prep work with our weekly visit to Art of the Table to pick up some goodies. This year, Paul is going to brine a turkey breast. We picked up a couple of different brines from Amy; one is a traditional brine with sage, rosemary and juniper berries; the other is a herby brine with coriander, lavender, tarragon and lemon peel. Doesn't that sound heavenly? They are made by Golden Fig Epicurean Delights. Of course, there will be a full report to follow and I imagine that it will be glowing.
We also took Amy's recommendation of a delicious 2005 pinot Balletto from Sonoma to accompany our turkey. I like white wine well enough but we were thinking crazy and decided on a red. Crazy. Crazy good.
Tonight, we are taking it culinarily easy with a couple of rib eyes on the grill. While resting, we put a bit of gorgonzola cheese on top to give the steak a zing.
Happy eats!
We also took Amy's recommendation of a delicious 2005 pinot Balletto from Sonoma to accompany our turkey. I like white wine well enough but we were thinking crazy and decided on a red. Crazy. Crazy good.
Tonight, we are taking it culinarily easy with a couple of rib eyes on the grill. While resting, we put a bit of gorgonzola cheese on top to give the steak a zing.
Happy eats!
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