There's something really gratifying about repurposing food. Last night it was soft, tonight it was crispy.
—Made a little cake out of the leftover risotto and fried in butter
—Steamed asparagus and tossed with olive oil and lemon
—Seared salmon in grape seed oil for crispy skin, garnished with chervil
Given the crisp Spring-like weather, a very nice 2007 WesMar RRV Pinot hit the spot. Pinot is for transitions.
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