Katie and I spent the weekend with her mom D’Arcy, mom’s boyfriend Keith, and her niece Raquel. We made dinner tonight – D’Arcy used Pork Cracklins to formulate a menu (that’s the part I hate, coming up with a menu). Everything was yummy. Katie made the crisp (including pitting cherries by hand!), D’Arcy mixed the topping together, and Raquel helped prep the roulades and stirred the walnuts.
We just cooked the walnuts on top of the stove to candy them. After the cauliflower was tossed with olive oil, salt and pepper we roasted it, then tossed it with chopped tarragon before serving.

• Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes (Fine Cooking #62, January 2004, p. 86C)
• Whole Wheat French Bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Satuéed Spinach with Garlic and Candied Walnuts
• Roasted Cauliflower with Tarragon
• Blueberry-Cherry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52) with vanilla ice cream

Wine:
– Ridge 2000 Buchignani Ranch Zinfandel (Sonoma County, California). Yummy and big and fruity Zin. Katie liked this one.
– Salmon Creek 2002 Merlot (California). I’m not a Merlot fan, but this is a nice wine. Not over-oaked, more on the fruity side.