For supper last night, following an afternoon at the dentist’s for cleaning and exams for both of us, was a crab-stuffed avocado on greens. The crab was blended with mayonnaise, seasoned with SI Spicy Seafood Seasoning, Key-Lime Pepper, capers, and granulated garlic. The dressing on the Farmers’ market greens was light, 1 tsp yuzu rice vinegar, 3 tso Meyer lemon olive oil, SI Spicy Seafood Seasoning, Key-Lime Pepper, and Kosher salt. This was enjoyed out on our balcony on warm and breezy late Spring evening, with a lovely 2004 Domaine Marc Morey Chassagne-Montrachet ‘Les Vergets’ - loose porous cork, light yellow-gold in color; rich nose and flavors of spicy quince and pear, with a hint of citrus; balanced fruity mid-palate with adequate acidity for the salad; and a long complex finish.
Then for dessert, while watching Burn Notice and Bones (via TiVo), we had Goat Boucheron, St. André, and the last of the Old Chatham Sheeps’ Milk Camembert with a rich 1985 Grgich Hills Late-Harvest Riesling - dark gold in color; rich, complex secondary & tertiary spice and fruit in nose and flavors; rich. balanced mid-palate, with adequate acidity for the cheeses; with a medium long complex finish. It was very good with the three cheeses.