Jay came for dinner tonight, and I’ve been wanting to make this dish ever since Amy made it a few weeks ago. I was going to make a salad with this, but at the last minute decided on the spinach, from the same section in the same issue of Fine Cooking. Jay and Larry both loved the spinach – they gobbled it up. They liked the potatoes and chicken too, but they really liked the spinach. I was so-so on it, mainly because I don’t like spinach when it’s cooked so much.

• Chicken Piccata with Fried Capers (Fine Cooking #56, March 2003, p. 82c)
• Spanish Braised Spinach with Chickpeas (Fine Cooking #56, March 2003, p. 82c)
• Smashed Red Potatoes with Basil & Parmesan (Fine Cooking #70, March 2005, p. 51)

Wine: Woodenhead 2002 Wiley Vineyard Pinot Noir (Anderson Valley, California). Surprisingly good. Can’t remember where we got this, but it was nice, kind of jammy with that cherry that I like from a Pinot.