R gave us half of his pillow of baby lettuce, so D made a big salad with it for dinner.
He also served up some of the sorrel soup, and a slice of the Acme whole wheat walnut bread, spread (more or less) with President goat cheese from the Bowl. The salad was especially notable in having a dressing that included not only olive oil and white wine vinegar (s&p) but also some of the oregano pesto D recently made. D thinks this is actually his favorite use of the oregano pesto.
D brought up a Bordeaux probably from Trader Joe’s called Chateau du Haut-Queray (2011). We liked it quite a bit – raw around the edges, but with a lot of good taste to it.