New recipes, May 29, 2011

From the June 2012 Cooking Light: Garlic Chipotle Chicken Tacos with Avocado Orange Salad. Great flavors--we give thus a 5! Try it!

Wine: Negroamaro Rosato 2010

Our new baby!

This is Kiva.  She is an Eleanora Cockatoo.  She is 30 years old, and lived with a loving couple til they split up.  We met her a few weeks ago--she is fairly quiet and incredibly affectionate, but because she doesn't talk and is middle aged, no one really wanted her.  We fell in love.

Here is Kiva with Percy and Millie.  This is just a few minutes after they met.  Kiva walked over and invited Percy to groom her.  They are getting along beautifully.  We could not be happier!  Welcome Kiva!

New recipe, May 28, 2012

Provençal Leg of Lamb from the June 2012 Food and Wine. Delicious! Served with grilled summer squash and grilled onions, and a salad of mixed green from the garden,

We give the lamb a 4--fantastic flavors, but we would have liked them even more in the center of the meat. We marinated 24 hours, but the recipe allowed for 48, so we would try that next time. Also, reserving a little marinade for a gravy might have sent this over the top.

Wine: Bookcliff Vineyards Reserve Cabernet Franc 2009--great match!

New recipe, May 27, 2012

Balsamic Marinated Flank Steak from the June 2012 Food and Wine, served with grilled braised leeks and grilled tomatoes. We were on the short side for the marinade, nice flavors, not spectacular. We give it a 3

Wine: LAN Rioja Crianza 2006

New recipe, May 26, 2012

We went to Rioja to continue celebrating our anniversary, where we had an amazing tasting menu with wine pairings. So tonight's new recipe is a cocktail, the Anno 1960 from Epicurious. We give it a 3

New recipe, May 25, 2012

It's our anniversary--11 years together! We met in China, so the new recipe is Summer Meatball Soup with Glass Noodles (no recipe online, sorry!) from the China Moon Cookbook by Barbara Tropp. It is fabulous--we give it a 4!

Wine: Taittinger Champagne

New recipe, May 24, 2012

Shrimp Florentine Pasta with Cherry Tomato Caprese Salad, from the June 2012 Cooking Light. We give the shrimp pasta a 3, but the Caprese salad was a 5--we think it is the white wine vinegar that sent it over the top.

Wine: Ribbonwood Marlborough Sauvignon Blanc