dinner, April 1, 2009

  • thinly-sliced raw fennel, seasoned, topped with excellent oil, drops of lemon, and slivers of Parmesan on top, served with with crusty Italian bread
  • loin lamb chops (Ceriello, in Grand Central Market), marinated in oil, chopped rosemary, slightly-crushed garlic, salt and white pepper, then grilled on ribbed enamelled cast-iron pan, followed by a dribbling of oil and lemon;  served with vegetables prepared in a separate ribbed pan:  grilled seasoned tomato halves finished with Balsamic vinegar, and grilled spring onion halves (Vidalia) finished with lemon and parsley
  • wine:  red Côtes du Ventoux (Rhône) 2006 Domaine de la Verrière from Landmark Wine