New recipe, February 1, 2014

We repeated the Braised Beef with Onion Sweet Potato and Parsnips from the January/February 2014 Cooking Light--still a 5, and more tender with beef than bison. The new recipe, from the same issue was the Garden Kale Salad, which gets a 3--it was nice, not outstanding.

Wine: Res Roan Contra Costa Carignane, produced shared by our friends Pat McKeon and Christine Ellis--very good, and a nice match.