Eastside Road, August 9, 2010—
ATE LIKE ROYALTY today, and did none of the work. Friends drove up from Berkeley to cook our lunch, a marvelous soupe au pistou made from scratch — tomato, leek, potato, green beans, shell beans, and fresh-pounded pesto on top. Bread, of course, and delicious peaches in Carignan and chocolate tart for dessert.
Moselle, Maximin Grünhäuser Herrenberg, Auslese, 2001 (aperitif); Syrah Rosé, Shone Farm, 2009
THEN DOWN THE HILL for dinner: complex stacked omelets layered with sautéed onions, tomatoes, peppers, and mushrooms; on the side roasted eggplant slices, big dark shell beans, and chopped salad.
Rouge du pays de l'Hérault, Moulin de Gassac, "Guilhem", 2008
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