SCALLOP APPETIZER

Ok….I promise…Monday I will start my diet. 

In the meantime I am going to have Mark’s wonderful scallop appetizer.  He wraps two in prosciutto and then pan sautés them.  Just  before he sends them out he tops them with a delicate onion cream sauce.  YIKES!  

Now…what do you think?  An un-oaked Chardonnay?  Right then…have to go.

Melody

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LOCAL RAVIOLI!

We are having one of those “you have to see it to believe it” days here in Vermont.  The weather is …well….for lack of a better word….PERFECT!!!  The air is so crisp you can just start to smell Autumn.  If there is any way possible, you should visit.

Let me tell you what Mark has been up to.  He has purchased some locally made ravioli filled with spinach & goat cheese.  I can’t tell you how good this is, however I can try….. He sautés them with prosciutto, onion, garlic and olive oil.  One word…..YUM.    I love it and I know you will too.  Of course the only thing to make this better is an Italian red wine.  Yes…of course I have one. 

Mark’s cooking, a rich red wine or the wonderful Vermont air, it’s a win / win for your senses.

Cheers!

Melody