When it is possible, Cynthia and I are always feasting. (Even when it's not, we usually find a way.) Last night we decided to start the meal with a cheese plate of Asian Pears, persimmon, and fresh raw milk Gouda from Finger Lakes. After that, we had roasted red apples and onions, a pork tender-loin with a balsamic vinegar and maple syrup glaze, and creamy mashed white sweet potatoes. The mashed potatoes tasted like chestnuts. We paired it with a Gewurztraminer from Wagner Vineyards.
Wednesday, October 15, 2008
Dinner...
When it is possible, Cynthia and I are always feasting. (Even when it's not, we usually find a way.) Last night we decided to start the meal with a cheese plate of Asian Pears, persimmon, and fresh raw milk Gouda from Finger Lakes. After that, we had roasted red apples and onions, a pork tender-loin with a balsamic vinegar and maple syrup glaze, and creamy mashed white sweet potatoes. The mashed potatoes tasted like chestnuts. We paired it with a Gewurztraminer from Wagner Vineyards.
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3 comments:
I truly believe that a green girl family cookbook needs to be published.
pretty please.
I agree.
All in good time.... all in good time.
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