Oooozy

I know I've been a little bit erratic but I think I'm back on track now.... officially on Easter break now and it's a thing of beauty! I celebrated by having N.R. over for lunch while he's still gracing our shores. We shared a bottle of Stefano Lubiana, Tasmanian Sauvignon Blanc which was an excellent recommendation at the bottle shop and tried to keep as cool as possible in the slightly unseasonable sunshine. To begin, there was a salad of leaves, walnuts roasted with garlic, fetta, tarragon and a vinaigrette of verjuice, lemon juice and walnut oil. Wasn't completely happy with this one.... similar concerns that I had with the last salad from Maggie's Harvest. Something just a little bit too dominant in the whole... hmmmm. Anyway, we slowly moved on to mullet fillets sealed and then finished off with a vinaigrette of lemon juice and olive oil, warmed through with red onion, thyme and currants macerated in verjuice. The best part of this is that, when you add the lemon juice to the pan of red onions, they turn hot pink! You then put this pretty concoction all over the mullet and just leave the fish alone to get on with it while you rest between courses for 20 minutes or so. Faaaaabulous. And to finish, a really, really fast cheese that was French and decadent. Can't remember the name but it was spectacular when (literally) drizzled onto a nice dense walnut bread. Oh yes. And the muscatel grapes that I carefully acquired to lace the salad and forgot. I have trouble with serving completed salads. Very pleasant day... lots of musing. Meanwhile, I managed to burn my shoulder this time while cooking. It looks like someone very hot grabbed me. Much appreciation to N.R. for his quick work with ice as I tried to stop a disaster developing on the stove.