I arrived back at home at about 2 am Tuesday morning and returned to work on Wednesday. I heard some bad news about a good friend, and with jet lag and another bridal shower this weekend and still not being unpacked, it may take a little bit before any details of my trip get typed in – or photos sorted through.
I will say that I had a fantastic time.
And ate, really, an embarrassment of oysters.
So I’m craving light food now. Specifically lots and lots of vegetables. Dinner tonight was stolen from Eric Ripert: broiled zucchini slices topped with hard cheese (again with the Prima Donna) and drizzled with a basalmic glaze. Tasty!
Tasty! I had it with a glass of Cavit Riesling, which I’m discovering that I like quite a lot.
*Prima Donna is a mild cow's milk cheese made in the style of a Dutch Gouda. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer, subtler flavor. It has an ivory rind with slight rose blush; bright, crunchy texture; and sweet, nutty flavor with a distinct caramel aftertaste. Pair Prima Donna with bigger reds such as Merlot, Cabernet Sauvignon, or Zinfandel.
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