New recipes, January 10, 2013

Both from the Jan/Feb Cooking Light: Swiss Chard with Golden Raisins and Pine Nuts, and Marinara Poached Eggs. While we liked the concepts, both were ok--we give them a 3.

We ate them on a new table we bought in India, which is almost more colorful than the food!

Wine: Chateau Clos Mansio 2004 Premières Côtes de Blaye