Tonight's Dinner was Wild Sockeye Salmon Filets with Rainbow Chard and a 2002 Beaune Gréves

Tonight’s dinner was Wild Sockeye Salmon filets pan-grilled in Meyer lemon olive oil and seasoned with Lemon Peel, SI Spicy Seafood Seasoning, and tarragon. Wine was a 2002 Rapet Pére et Fils Beaune Grèves - fill still above the capsule, cork barelyed colored; good red fruit, adequate acidity; with a good medium long fruity finish. Then we shared a half a pink lady apple with a couple glasses of La Vielle Prune plum brandy for dessert.

sure it wasn’t a Beaune Grèves? And only a quarter apple each for dessert–cutting down? The fish sounds good, though.
alan

After holiday indulgences, i gained five lbs, I’m trying to lose it.

you’ll have to update the avatar picture! I’m in the same boat with 4 extra pounds!
alan