Complementing our wine dinner-
seared Ahi tuna
Crab cakes with nom nom sauce and jellied cran/cherry somethings. (I was getting hungry and impatient at this point, thus the fork shot) Both courses going real well with the Cristal.
Short ribs and brussle sprout gnocchi with peas, toasted capers in there somewhere and Reggianno Romano shavings. Time for the 1998 Clos de Tart Burgundy to wash this all down.
Ultra buttery tender filet mignon with a rosewater and basalmic sauce and some magic mushrooms. With a couple of cranberries thrown in for good measure. Excellent with the Tart Burgundy.
Toasted coffee moussse, cream with toasted coffee crumbs.
Savoring my blessings now with a Mikey pour of Camus XO Cognac. Cheers all!