Tag Archives: Marlborough Sauvignon Blanc

Crackers with sardines, Cambozola; piperade – 1 February 2018

Symphony night again, and D suggested we have more of the Cabozola we got at the Bowl, and add in a can of the sardines I got when they were tasting them at Costco last summer. We didn’t have bread, … Continue reading

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Pintxos white bean, manchego, avocado and apple salad – 4 August 2017

I went in to the show in the morning with D&R&E, and came home by bus and BART before the end. Usually I go on for Friday afternoon (bus and BART or ferryboat) but this time I decided to skip … Continue reading

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Using up leftovers: chicken with rice; cooked carrots – 13 June 2017

D wants to use up all the myriad stuff in the fridge. We decided to mix the ~1/4 breast of chicken and the rice left over from the 11th, when we served the with onion/vinegar sauce and tarragon, and just … Continue reading

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Sandwich and marinated, roasted red peppers in the concert venue’s parking lot – 6 June 2017

I always forget to photograph dinners that are significantly out of the ordinary. Well, I guess I’ve got an excuse for this one. Arrived after 2 1/2 hours driving what should have been a 70 minute trip, and didn’t really … Continue reading

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Scallion soup; chard – 13 January 2015

Another step towards using up the cream – this is not an unpleasant task. I first made this soupĀ  in 2011 and tonight’s was no different, except that instead of putting mostly the solids into the blender, I just blent … Continue reading

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Pizza with dandelion greens, bacon, scallions and lemon – 14 December 2014

Lots of happy dandelions in the front yard, and we also had bacon, so I decided to make this pizza. We went to the Bowl to pick up some scallions (had only 2) and other things, including an EQ stash … Continue reading

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Squash and feta pizza from Arizmendi – 7 November 2014

I needed to bring D&R a pizza at their event, and we again settled on Arizmendi in Emeryville, whose menu is easy to read. (For the Lakeshore store, you have to be on Facebook! Forget it!) Except, remarkably, when I … Continue reading

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Spaghetti with edible puffball mushrooms; romano beans – 9 July 2014

D bought an odd little spherical, perhaps 3″ or 2 1/2″ diameter, white mushroom, with a rough surface, at the Bowl the other day. It was called some kind of puffball. Unfortunately, I failed to photograph it before it was … Continue reading

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Geatest finger-food party ever – 12 December 2013

Every year we are invited to this wonderful party at a local firm. They have such great food, and it is always fun to visit their offices and see what they’ve been working on, and meet their other friends, colleagues, … Continue reading

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White bean, avocado, manchego, and pine nut salad; Marlborough SB tasting – 19 July 2013

R, D, and I went to a tasting of Greek wines at Vintage Berkeley, and decided on one of their wines to have for dinner with this salad. As it turned out, that was the only wine VB did not … Continue reading

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Tilapia fillet cooked in salsa – 2 June 2013

Writing this 4 July, from the photos and a pretty good memory… We had some of D’s fresh salsa left over – no doubt from nachos for a previous day’s lunch – and I wanted to cook fish, and also … Continue reading

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3 October 2010 – Chips with avocado and tomatoes after the neighborhood block party

Our neighborhood organization had a block party/potluck from noon to 5, and I ate like a serious pig all afternoon. We basically decided we didn’t need dinner, but D ended up chopping some excellent tomatoes and avocados together, and of … Continue reading

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25 August 2010 – Omelette with leftover ratatoille, sour cream, and old wine; avocado, tomato, and balsamic vinegar

Knowing I would be in front of various classes for 7 hours today, I told D last night that it would be a night for cold white wine. He was impressed I could still actually talk when I called at … Continue reading

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21 January 2010 – Moro omelette and a most excellent salad

D found a recipe for an omelette in the Moro cookbook. Moro is a restaurant in England that specializes in Spanish cooking. The omelette has zucchini (salted and let to sit), toasted pine nuts, and a pile of herbs: mint, … Continue reading

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