Eastside Road, Healdsburg, May 14, 2009—
SUCH A NICE LUNCH — egg salad sandwiches; tossed green salad — with such nice wine (since generous friends were willing to share it) — that a very simple supper was all we wanted tonight. I picked five or six leaves of kale and sliced away the stems, which I chopped into pieces and sweated in oil along with half a dozen tiny artichokes. Then I added four small potatoes, quartered, and browned them a little. Then I added a bit of water and steamed the stuff, adding the kale leaves, sliced into strips.
Methode Champenoise, Pinot noir and Chardonnay blend, Schramsberg "Mirabelle", non-vintage; Petit verdot, Esoterica, 2004 (lunch); Côtes du Ventoux rouge, "La Ferme Julien," 2007 (supper)
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