A pretty plain dinner tonight. I was craving beef. Larry really liked the fennel and spinach I did with the scallops last week, so I made that as a side. I was in kind of a hurry, so it wasn’t as good as last time – it needs to be cooked fully before adding the spinach.

• Pan-Seared Filet Mignon
• Wilted Fennel & Spinach Salad (Fine Cooking #63, Feb/March 2004, p. 83C)
• Baked Potato

Wine: Christopher Creek 1999 Estate Reserve Syrah (Dry Creek Valley, California). A really good Syrah, well balanced and perfect with steaks.