Amy is in town from Austin this week. We made dinner and let Larry have some of it tonight. It’s her first night in town, and we haven’t cooked together since January! Dinner came together very quickly because there was two of us. The chicken was excellent. Amy brought the sage from her garden in Austin.
Amy brought smoke-dried tomatoes from Boggy Creek Farms (which we visited in January). They look like sun-dried tomatoes, but they have a strong smoke aroma. Wonderful! I added them to the spinach as I wilted it. I think next time, I should add the tomatoes to the garlic.

• Chicken Saltimbocca (Fine Cooking #64, May 2004, 86C)
• Smashed Red Potatoes with Basil and Parmesan (Fine Cooking #70, March 2005, p. 51)
• Wilted Spinach with Sauteed Garlic and Boggy Creek Farms Smoke-Dried Tomatoes

Wine:
– Ridge 2002 Nervo Vineyard Zinfandel (Sonoma County, California). Yummy – fruity and big.
– Rafanelli 2002 Zinfandel (Dry Creek Valley, California). Excellent. Less fruity but still nicely balanced.