Lamb & Puff Pastry

There's still time for savory meat pies—perhaps a last gasp for winter. Anyway, it's been a cold week and there was puff pastry from December kicking around the freezer.

—Made a quick stew out of local carrots, onions, our preserved tomatoes and kale, and ground lamb raised by friends
—Also added some dried porcinis and generous sloshings of red wine because we don't half-ass meat pie in this house
—Capped it with homemade puff pastry from local butter and flours, including a fair amount of rye and whole wheat pastry flour

Popped a somewhat coarse and jammy Grenache/Syrah blend from Luberon in the Southeastern Rhone that had potential—like a sensitive jock at a liberal arts college.

Tanlines on the radio. Hey—I'm not judging you.