The Egg and I

Wine:
Bugey Cerdon Method Ancestrale Bernard Rondeau
Bugey Cerdon Method Ancestrale Cave du Mont July
Le Galantin Bandol Rose
La Caudrina Moscato D’Asti Romano Dogliotti
Charles Mitchell Reserve Zinfandel 2005
Le Telquel Red Table Wine

Billy and Kevin joined Michael and Tamara and us for dinner. We wanted to cook on the Egg so that M and T would see it in use. We decided to make the
Herb-Crusted Pork Loin Roast From License to Grill. It is both easy and delicious! You can get the recipe from our blog of July 2, 2008. Just click the date to get the recipe. (Interestingly we made this dish exactly 1 year to the day a year ago).

We started on the deck with lots of wine, cheese and salami from The Cheese Store of Silver Lake. It was a beautiful night. June gloom is over and LA has been beautiful.

We then had a Salad with Nectarines, Almonds, Prosciutto dressed with Balsamic Vinegar and Virgin Olive Oil.

We made Sticky Rice to go with the pork. We use our Computerized Sanyo Rice Cooker and add the Rice, Shitake Mushrooms, Chopped Scallions, Soy Sauce and Oyster Sauce and Chopped Chinese Sausage to the rice we use chicken broth as the liquid. You need to wash the rice multiple times the night before you cook the rice and when the water finally is clear, cover the rice in water overnight. When ready to cook drain the rice and mix all ingredients to taste and cook in the rice cooker. If you like rice and don’t have a rice cooker you really should buy one! It makes it a no brainer!

For dessert we made a Fig Upside Down Cake. It is a great cake and not very difficult. (Isn’t that the aim: great food easy to prepare?). You can find the recipe in our blog of Aug 4 2007. Just click the date to get the recipe.

We talked far into the night. Because Tamara and Kevin are both from Canada, I found out why houses in cold climates have basements (it is all about the foundation for the house being below the freezing line of the earth – otherwise the house would shift with the expansion of the frozen earth). I also found out they didn’t bury dead people in winter, before the invention of the backhoe (the ground was to hard to dig in). Apparently they stored bodies above ground until the earth was soft enough. Ah for enlightening dinner discussions.