The spice rub was really excellent. We used boneless pork loin chops again. I wasn’t sure how the salsa would turn out – it sounded kind of odd, but it was actually not bad. The salad was pretty good, too.

• Grilled Pork Chops with Ginger, Cinnamon & Clove Spice Rub (Fine Cooking #79, July 2006, p. 41)
• Green Grape Salsa with Scallions and Mint (Fine Cooking #79, July 2006, p. 41)
• Grilled Potato, Corn & Red Onion Salad over Arugula (Fine Cooking #39, July 2000, p. 48)

Wine: David Bruce 2001 Syrah (Santa Cruz Mountains, California). Good, but not as good as the Novy we had last night.