Tonight we had a lovely Crab Salad, seasoned with SI Spicy Seafood Seasoning, onion powder, chervil, tarragon, Herbes de Provence, and celery seed; on a half an avocado each; on greens dressed with a EVOO and White Balsamic vinegar dressing, seasoned with SI Spicy Seafood Seasoning, onion powder, granulated garlic, Herbes de Provence, tarragon, chervil, white pepper, and Kosher Salt. Wine was a 2000 Sobon Estate ReServa syrah - cork barely colored, fill a half inch below the capsule; ruby-garnet fruit, good acidity, resolved tannins; with a medium long fruity finish. It was very enjoyable on a warm Spring evening (high 60s). Then for dessert we had a digestiv - Averno Amaro - It was a nice finish.
You are living well!
I threw together a salad, too, with arugala, parsley and basil on a leaf of romaine lettuce. Topped with some left-over slices of last night’s roasted chicken, thinly sliced Persian cucumbers, and cherry tomatoes. On the side, sliced beets and guacamole. The salad was dressed only with home-made red vinegar and Santa Ynez EVOO and freshly ground pepper.
Dessert was some slices of guava paste topped with Mexican queso fresco: sweet and salty at their best!