BSK came up with some tasty surprises tonight. Chilly eve. HG was busy at he fireplace following a long swim at the HG/BSK indoor pool (Yes, the duo have some modest luxuries.) Some nice aromas from the oven. But, what? HG poured an aperitif of cold Yolumba unoaked chardonnay (Australia). BSK opened the oven and plated some dark green little spheres, HG speared one. Goodness!! Crispy flakiness on he exterior and a slightly sweet unctous interior. “Brussel sprouts,” said BSK. (Brushed with olive oil and roasted at 350 degrees for one hour.) That wasn’t all. At the end of the meal BSK presented some thin slices of golden beets flanked by roquefort cheese and walnuts. Perfect with red wine. (The beets were peeled, brushed with olive oil and roasted for 75 minutes). Fine. But, what are you going to do tomorrow, BSK?
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