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Eastside Road, March 22, 2010—

AFTER A WEEKEND of eating in restaurants and then entertaining last night, it was time to pay some dues tonight. Leftovers: Corona beans from last Thursday. But we warmed up on an interesting cabbage, new to us: arrowhead cabbage, a delicate, sweet cabbage that comes in the shape of a cone. (It looks more like a cabbagy howitzer shell than an arrowhead, at least to me.) Lindsey chopped it, not too small, and steamed it in the big stainless-steel skillet with a bit of butter and some salt. A good-sized helping of cabbage didn't keep the green salad away. A little Nostrana; a little 3-year-old farmhouse Gouda.

Alsace white, "Now & Zen", 2007