Well, certain other blogger/ cooks, whose initials are The Cunning Runt, got me thinking about Ravioli the last couple of days, and whitefish fillets were as cheap as fresh fish gets in New England, plus J, my Winehead and connection, suggested a California Viognier, so I indulged in Asparagus/ Lemon Ravioli at my local Whole Paycheck, roasted the fish with Lemon Zest and Tarragon, and dressed the Ravioli with my best olive oil (currently Lebanese), and minced garlic, plus shaved Parm/ Regg, to be followed by mixed greens and a pear. Note: warm, but do NOT let garlic brown in the slightest.
Simple assembly. Delicious. And only my usual three Friday stops to get it all. It helps to be known; I've shopped with my greengrocer for five years, and have started volunteering there. J knows I don't care much for Oak in wines, and am a little tired of the Chard/ Reisling regulars. Viognier, to my surprise, is grown in the Rhone Valley. I've been associating it with the adjoining areas East, primarily Austria, but I know next to nothing about Rhone Whites.
I am now patiently explaining to Mz Scarlett that this is servant food, and need not be taken seriously by Cat. She seems to think the Tarragon and Lemon ruin otherwise good fish.