Wednesday, April 24, 2013
dinner with son # 2
Tony came for dinner last night and it was relaxed and fun and he ate with great appetite and enthusiasm. Our first course was a salad of lightly blanched haricots verts, snow peas, asparagus and peas, dressed with nigella seeds, toasted sesame seeds, sesame and olive oils and lemon juice - the essence of spring. Next, baked shrimp scampi with garlic,rosemary and parsley, the juices to be sopped up with bread. With this I served baby artichokes, halved and sauteed with garlic in olive oil. So good. Dessert was strawberries with a balsamic glaze and almond and cornmeal biscotti. Viognier was the wine I served and it was perfect. When baby artichokes are in season I could eat them every day, asparagus too. I plan on incorporating both tomorrow evening in a pasta. The herb garden, despite the cool weather, is already yielding thyme, oregano, chives, mint and rosemary - it's so exciting to me when I see all sorts of flowers and herbs pushing their way up toward the sun, a metaphor for possibilities of all sorts.