Betsy had a rehearsal during day, came home for dinner and a nap,
before she and Dave went back to Lincoln Center for an old friend's
son's concert. So I was in charge of a tightly timed dinner, and
didn't screw it up. I'd highly recommend Bittman's yakisoba with pork
and cabbage:

http://www.nytimes.com/2010/03/03/di...tml?ref=dining

OK, pork, cabbage, and ginger, that spells Riesling, correct? So I
opened the 1998 Trimbach Riesling (Alsace). No, I didn't forget to say
CSH or CFE. Nope, didn't mistype vintage. This is the base Riesling,
about 9 years after release. It's actually shockingly vital. Good
acids, strong Meyer lemon fruit, just a hint of wet rocks and petrol.
OK, the finish doesn't have the length of its big brothers, but this
isn't tired. Actually reminds me a lot of some low to midlevel German
trockens I've had recently. Not a stunner, but no one could claim it
was over the hill. Did well with the food. B