dinner, April 14, 2010

• boiled Kielbasa sausage from Dickson's Farm Stand Meats in Chelsea Market, served with a German whole-grain mustard;  accompanied by red cabbage salad, leftover from dinner April 12;  and a simple warm potato salad of quartered and boiled Norland Red potatoes from Muddy River Farm in the Union Square Greenmarket combined with a vinaigrette of chopped sweet onion, oil, cider vinegar and chopped parsley
• wine:  Oregon white, Evolution, Lucky Edition, from Sokol Blosser, purchased from  Chelsea wine Vault in the Chelsea Market