Another new-to-us recipe today, Pan-Fried Trout with Rosemary, Lemon, and Capers. The trout we got was too big to fit in the All-Clad skillet, so I couldn’t use the induction cooktop, but I coped. And I’d make the recipe again – it was pretty easy and quite tasty.

This evening, I made Skillet Summer Vegetable Lasagna again, this time using the induction cooktop. I am beginning to think that it would be smarter to use the “cook power” settings than the “temperature” settings, at least for something that calls for simmering. Using the temperature setting results in long periods where the induction coils are off and nothing seems to be happening (even if the liquid actually is pretty hot). In contrast, the cook power settings keep the induction coils on the whole time. Despite the confusion, we were happy with the results.

We got a little rain today – not enough to make a dent in the drought, but enough to warrant breaking out raincoats for our walks. It’s a start!

Shabbat Shalom!

Yesterday was a day of firsts; today was an evening with a “last”. We had been members of Fleming-Jenkins Winery in Los Gatos from the day they opened in 2008 until they closed a few years later. We enjoyed their wines a lot, and their tasting room was a great place to stop when we were walking in downtown Los Gatos.

We’d bought a 375ml bottle of their 2006 Napa Valley Red Dessert Wine in late 2011. We’re not big dessert wine drinkers, so it’s been gathering dust in the wine rack for many years. Tonight, though, felt like an appropriate time to drink it during our weekly Trivial Zoom call.

The cork had not weathered the years well; it flaked into pieces as I tried to extract it. Eventually, I pushed it into the bottle so I could pour the wine – it was drinkable, but nothing special. On the other hand, we did finish the bottle!