Amy and I made dinner again tonght, for her husband Gary.
– The slaw was a great compliment to the spicy chipotle mayonnaise. It’s just julienned cucumber and jicima with salt, pepper, and sweet rice wine.

• Crab Cakes with Chipotle Aioli (Viking Home Chef, Fabulous Fish & Shellfish class) and mixed greens
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Cucumber and Jicima Slaw

Wine: Villa Maria 2002 Reisling (Marlborough, New Zealand). This was the first New Zealand Reisling I’ve ever had. It was herbaceous and good with dinner, but very different that any of us expected. I think we were expecting something a little more off-dry.