Jay was over for dinner, and I made a dish I had meant to make a few weeks ago. It sounded good, and it was. Not earth-shattering, but good. And easy to make. The bread salad was really good, although I’ve made a few now and this recipe isn’t my favorite. Larry wasn’t that crazy about the slaw so I probably won’t make it again. The blueberry cake, though – I could have eaten the whole thing.

• Pork Medallions with Port Wine-Dried Cherry Pan Sauce (Cooking Light, July 2004)
• Grilled Sourdough Panzanella (Fine Cooking #80, September 2006, back cover)
  

• Buttermilk & Herb Cole Slaw (Fine Cooking #80, September 2006, p. 48)
• Blueberry-Lemon Cornmeal Cake (Fine Cooking #80, September 2006, p. 69)

Wine: Viansa 2000 Barbera Rose (California). It’s been too hot for a heavy red wine – I’d have preferred a Pinot Noir with this dinner. This rose probably sat in the cellar too long. It was drinkable, but had too much residual sugar.