Monday March 12
After an active day, Ally and Dave prepared us all a comfy dinner of soup and sandwiches, along with Flat Rock Cellars 2009 Pinot Noir and then a nice Naoussa red. The soup was borscht made with red cabbage, beet, and porcini, a recipe from the Rebar Modern Food Cookbook; and asparagus grilled cheese sandwiches from Lynn Ogryzlo's The Ontario Table. A rather special cheese, though: succulent Gouda from St. Maartens, a memento of their trip to the nearby island of Anguilla a couple of weeks ago. The moral is, when in the Caribbean, bring home as much Dutch cheese as you can.