OK, OK; Here We Go Again.

Above: tonight's supper: Rockfish (very much like Red Snapper) with sauted Fennel and Red Onion, leftover potato salad (which didn't go well), and snap beans with Roasted Red Peppers. The wine was a rich Alvarinho from Portugal: Auretus 2005 from Trajadura, the color of honey and almost as rich, but with the varietal acidity and minerality which makes it so good with seafood. This one would also match very well with Roasted Chicken and other dishes I would hesitate to put an Alvarinho with; thus far I had only drunk the Spanish Galician version of the grape, Albarinyo, which has decidedly less weight and depth.

Below: supper a night or so ago: Seared Lamb with garlic and Ratatouille, with a little too much squash. I have several variations of this classic dish running in my head, now that tomatoes are in; nonetheless, to not abandon the concept altogether, there must be eggplant, plenty of olive oil, tomatoes, garlic, and basil. After that, the discussion may begin: are you an innovator or just plain whacko?

All of it was pretty tasty, aside from the usual post-mortem of "less of this, more of that". All of it is relatively quick and easy, without processed ingredients, because a) I'm lazy, b) I'm convinced it's good, and c) only rarely do I get so curious (Duck Confit, for example) that a & b get overwhelmed.