tomato-white bean soup; lamb shank with orzo
LUNCH WAS A NICE BIG SALAD with a dear old friend and her daughter at the big organic supermarket here in Ashland, washed down with a bottle of pomegranate-flavored black tea — not a bad thing, as it turned out. But where, between plays, for our first dinner in this town in several months?
We chose a new place, Ashland Bistro Café, situated in the lower-end storefront (down near the lithia water fountain) where the Ashland Bakery used to be. The wine list was small but resourceful, and the menu pleasant enough. Since I'd had a big salad for lunch I was allowed to skip it at dinner, and settled for a tomato soup with lots of small white kidney beans in it, not overcooked. The main course was this lamb shank on orzo, with carrots that might have been cooking slowly for hours, roasted and braised, sweet and deep.
Erath Pinot grigio; XYZ Zinfandel
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