dinner, April 8, 2009

  • top loin steak, grilled, then immediately spread with finely-chopped shallots, oil, lemon and thyme;   served with grilled spring onions finished with a splash of balsamic vinegar and chopped parsley);  also parboiled haricots verts re-heated in oil with a little bruised garlic, then sprinkled with champagne vinegar (all major ingredients from Whole Foods)
  • wine: Marques de Cáceres Rioja Crianza 2005, a gift