Les and Katie came for dinner tonight. After a long workout day, a quick, hearty meal was in order. Larry picked up berries at the market this morning, so a fruit crisp was the obvious choice for dessert. It’s one of the easiest deserts I make. And it’s yummy, too.

• Hummus (Fine Cooking #10, August/September 1995, p. 66) with Whole Wheat Pita
• Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes (Fine Cooking #62, January 2004, p. 86C)
• Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
• Baby Spinach Salad with Bosc Pear, Stilton Cheese, Olive Oil and Balsamic Vinegar
• Blueberry-Blackberry-Cherry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52) with vanilla ice cream

Wine: Gamba 2003 Moratta Vineyard Zinfandel. A ripe, concentrated, jammy old vine Zinfandel. A bit of residual sugar, and lots of alcohol. Really, really good. This was one of the best wines at the ZAP festival last January.