“Baked” potato with sour cream and chives; Brussls sprouts – 11 March 2012

D cooked up a quick and good dinner, after a long day’s (weekend) work.

He cooked us each a Yukon Gold potato in the microwave, and finished them off under the broiler, briefly, then topped them with sour cream mixed with chives from the garden. Delicious! He also cooked Brussels sprouts in his usual way, halved, boiled in salted water, drained, and then cooked till they brown slightly in olive oil or butter.

We had two leftover wines with this, which we think were Ol’ Red and the Michel-Schlumberger red table wine. Both were very tasty, and D is even rethinking the M-S, which he was not enthusiastic about the first time.

{Written the 12th}

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