Friday, November 9, 2007

Vegetable Sauté

Delicata squash, baby carrots, fennel bulb, sweet onion, cauliflower, stir-fried in peanut oil, add the left over spaghetti squash and chicken breast. Splash in a bit of white wine and soy sauce, serve over steamed brown basmati rice, topped with grated cheddar and chopped almonds. Side of sautéed beet greens with plenty of garlic, and luscious Bartlett pears. Wine: J. Lohr Chardonnay (interesting nuances of whiskey) and another Spanish Morgadio Albarino Rias Baixas (no we didn't drink both bottles, these were leftovers from the tasting John did at the Island Pub the night before.) Trickling harp music on the stereo. Dang I feel healthy.

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