Dropped down to see Jenise yesterday for a short visit (enduring horrid borde line ups), and a delightful lunch of super chicken salad and excellent cheese finisher.
Wanted to post this as a plea to her for a recipe (if she hasn't perviously posted it). There was goat cheese and toasted baguette slices, accompanied by bing cherry halves marinated with spices, including fennel seed, star anise and several others I don't recall (I was 'off duty'). The result went suprassingly well with the flavours of a Loring Pinot she opened (Jenise - we want wine notes!) and I would like the recipe for the juicy spiced cherries!!
PS - got my mag wheels across the border - told the lady at the booth what I had and the value and she just waved me through!! First time I've had anything nice to say about customs agents (except that they are slightly better than the lowest of the low, tax collectors) in a couple of decades. Maybe she was rewarding me for my candour? Who knows?
Great lunch, but we need that cherry recipe!
