Wednesday, October 20, 2004

fire the sommelier

On a morning when I’m rushing around in anticipation of a day of sitting on my ass in meetings less interesting than watching my skin pucker in the tub, here’s what I’m counting on to keep me bent just a little off the mainline: a few nights ago we had a great supper of grilled cajun salmon on a bed of black lentils, with some delicious sweet potato-cauliflower soup.  Kel wondered what kind of wine went with that combination.  I suggested a Salmon-Yam Blanc. 

Now that’s funny.