Tonight I made something special. It was rib of lamb
marinated in citrus juices (lemon and grapefruit), garlic, basil, and pepper
for several hours (refrigerated). Afterwards it was seared and then combined with a pomegranate,
cherry, and pinot noir reduction sauce, along with garlic mashed potatoes and
lima beans plus whole-wheat pita bread. Along with an after dinner rap-up of
the pinot by a brisk fire on the back deck, I will later resume my point of
origin.
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