New recipes, March 17, 2012

It may only be mid-March, but the ski conditions are like late spring.  We had a great day skiing, and I suspect the areas are not going to make it to closing day! It will take a lot of snow to get to late April, which is not in the forecast.  Ah well, this is when one's attention turns to the bike!

Since we had an Irish Ale in honor of St Patrick, we didn't go Irish with tonight's dinner. We had Shaking Beef, from the April 2012 Food and Wine, with Shanghai Bok Choy with Ginger, from Epicurious, and long grain brown rice.
We give the Bok Choy a 3. The beef gets a 4--our red onion was very hot, and with a milder onion this could have been a 5--it is very elegant.
Wine: Vinum Africum Cabernet Sauvignon 2004