Roughing It

We were in Vermont with family for the weekend, and it was perfect weather and good eating. We brought all the greens from the garden, and supplemented them with local bread, cheese, and sausages. I also lugged along the smoked duck carcass to make a broth on the second night, with soba and sliced filet of beef. The first course was salmon as sushi with brown rice and sashimi with the now-familiar sauce of hot garlic sesame oil followed by lime juice and tamari. I found a bottle of 2005 Hilberg/Pasquero Vareij, which I love but haven’t seen for a while, and it was its usual crazy mix of blueberries, jasmine, and feet.

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