Shabbatin' and Shalomin'
This past Shabbat (two hours ago!) was nice. Rob and I cooperated on making a delicious and visually pleasing dinner-on-the-fly Friday night. We made papperdelle noodles with portebella mushrooms and butternut squash, red and yellow grape tomatoes with mozzarella balls in a balsamic marinade, marinated and grilled baby eggplant, cumin-spiced steamed carrots, sliced avocado, and Melba-like toast rounds with a garlic Boursin spread and sprinkled with crushed pistachios. We made cranberry muffins (low in sugar) for dessert. Unlike our usual dinner preparations that are pre-thought-out, our evening was stress-free, fun and creative (at least on the presentation side).
We drank a delicious wine given to us by some friends at a previous Shabbat dinner. It was a 2005 Yiron by Galil Mountain. It is the best kosher wine I have EVER had. The grapes are 72% Cabernet Sauvignon, 25% Merlot, and 3% Syrah. It was aged for 16 months in small French oak barrels. It has a rich black cherry nose with notes of dried herbs, vanilla and oak. Simply delicious!
Even though we forgot to play Jenga, we have a great night with friends. The kids had a lovely time. Alia ended up getting to have someone spend the night. Chandler was off spending all of Shabbat with an NCSY friend. Even the dogs were semi-calm!
If only every Shabbat!