Jay was here for dinner tonight. I’m making an effort to cook healthier food at least once a week, so I found a recipe from Cooking Light – I got a subscription as a Christmas gift this year. I usually don’t like trout, but it was good this way. Next time, I’ll make an effort to just put a thin layer of the mustard mix on the trout.

• Mustard and Herb-Crusted Trout (Cooking Light, December 2003, p. 208)
• Mashed Yukon Gold Potatoes
• Glazed Carrots (Fine Cooking #42, January 2001 p.24)

Wine: Crane Canyon 2002 Pinot Noir (Russian River Valley, California). Excellent Pinot – a lighter style, so it was good with the trout. We found this at Locals Tasting Room in Geyserville. It was fairly reasonable for a Pinot.