which makes eating a bit of a nuisance. I wish I could stop the meds since I don't feel pain, I don't see why should be eating pain killers...)
Oh well, for a starter I made asparagus (probably something I shouldn't be eating yet, LOL!!) with a recipe that was posted when I asked for ideas on how to prepare the lovely vegetable: fried with balsamico and EVOO. Lovely and simple. I paired it with Yun Shan Yin Zhen tea - a good match with green notes of the food and the greenish notes of tea balancing each other.
For main course I ate a simple mushroom risotto and paired that with a ferociously tannic Assam TGFOP1 Panitola (which I've also reported on before). The plentiful oil and fat from the parmigiano reggiano softened the tannins of the tea beautifully.
Both teas were fine matches for the food. I would prefer wine though, but due to the dashed meds that is impossible for now.