I’m in Austin visiting Amy again. Tonight we made dinner for Gary. It was very good, especially because Amy and I got to cook it together. The sweet potatoes were especially yummy with a couple of large pinches of chipotle powder (for two sweet potatoes, tossed in olive oil, salt and pepper).
We shopped at the fabulous Central Market (I wish there was one near me). The cauliflower was grown here in Texas, and is huge. As is everything in Texas. The flank steak was so easy, and the sauce was perfect with it, with just the right amount of tarragon.

• Seared Flank Steak with Shallot-Mustard Sauce (Fine Cooking #70, March 2005, p. 82c)
• Oven-Roasted Cauliflower
• Oven-Roasted Chipotle Sweet Potato Fries

Wine:
Rosenblum 2000 Rustridge Zinfandel
Rafanelli 2001 Zinfandel (Dry Creek Valley, California)
Both wines were excellent. The Rosenblum had more fruit, I think, but both are well-balanced, yummy Zins.