Monday is Betsy's day off, and she did a great dinner tonight. A
delicious chicken fricassee with morels and pearl onions, great red
cabbage slaw with walnuts and balsamic (we used aged vinegar with
consistency of motor oil), and brussels sprouts. Morels say red Burg
to me, so opened the 1995 Lafouge "La Chapelle" Auxey-Duresses 1er
Cru. Earth, a hint of merde, raspberries and cherries on nose. On
palate red cherries and a bit of mineral. Nose is really better than
in the mouth, but I quite enjoyed (afterall, in Burgundy nose rules!).
Not a lot of weight here, some might find thin, but to me a very good
lighter styled Pinot. B+

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

DaleW > wrote:

> Monday is Betsy's day off, and she did a great dinner tonight.

Geez, Dale, what follows the comma above is probably the most
superfluous line I've ever read from you. It is really hard for me to
say which I enjoy mo your tasting notes or the description of the
mouthwatering meals that Betsy seems to so routinely serve despite her
busy musical career!

Envious in Leverkusen,

Dave

--
There's a fine line between stupid and clever.

On Mar 18, 5:02�am, (Dave Devine) wrote:
> DaleW > wrote:
> > Monday is Betsy's day off, and she did a great dinner tonight.
>
> Geez, Dale, what follows the comma above is probably the most
> superfluous line I've ever read from you. It is really hard for me to
> say which I enjoy mo your tasting notes or the description of the
> mouthwatering meals that Betsy seems to so routinely serve despite her
> busy musical career!
>
> Envious in Leverkusen,
>
> Dave
>
> --
> There's a fine line between stupid and clever.

I'm blessed to have a spouse as obsessed by food as I am (well, I'm
obsessed by both wine and food). For her, cooking is recreation. Some
of her favortie reading is food sections of paper, Saveur, and
cookbooks. I should note that recipes for the chicken fricassee and
slaw came from James Paterson's "Cooking." I checked it out from
library, and have found it a very good cookbook on the advanced
beginner to moderate level. Perfect for me, Betsy doesn't find
challenging but does find recipes good.Also good results with mussels
in white wine sauce, ravioli, scrod in sherry, etc. Great layout, nice
pictorials. I enjoyed book, will probably buy.