Eastside Road, Healdsburg, February 2, 2009
IT WAS ALL so good, why not stay with it one more day? So I splashed a little white wine into the leftover risotto (and shook some drops of water into it from my fingers) and heated it very slowly while making the salad dressing.
I'd halved the chicken breast yesterday, and reserved the little flaps — don't they have a real name of their own? What is it? So tonight I flash-sautéed them in hot olive oil, crumbling some myrtle leaves on them (salt and pepper, too, of course). Green salad of course.
Leftover wine, too, from last night, q.v.