It’s a Friday night — woo hoo! It was a long and arduous work week for me and included a very, very long road trip to do a presentation and then turn around and drive back. (Well, ride back; I didn’t have to drive. . .my colleague did all the driving; thank you, Mike!)
So, here we are; taking a deep breath and relishing in our Friday night status! I have leftovers (pot roast) heating up on the stove. I also have some kale I will saute and I am going to make a fresh salad with arugula, romaine, avocado and carrots (that’s all I have) with my homemade salad dressing. This is the best salad dressing. It is all we ever eat in this household. In a nutshell, here is what I do: I take a bottle of spicy mustard that is close to empty. I add olive oil, balsamic vinegar and red wine vinegar until it is almost full. Then, I add basil oregano, savory, rosemary and thyme, along with salt & pepper. Shake until the spicy poupon/horseradish mustard is mixed well and what you have is a simply delicious salad dressing. This bottle will last for many salads (or until you have nearly finished the next spicy mustard).
I chose this wine (from a wine club) for tonight because I think it will hold up well to the roast beef. This Portuguese wine is just the ticket tonight. Lots of plum and a bit of spice on the palate and a velvety, silky finish. There is nothing not to like . . .as it breathes, I also note cloves and a touch of tobacco.