I picked Cincinnati chili for tonight, because I had all the ingredients already and didn’t feel like going to the store. Excellent as usual.
The shortbread is really tasty. I’m still working on using up all the Meyer lemons we got from our neighbor’s tree. Larry says he likes this shortbread better than the Scottish version. I like the cornmeal crunch. Very buttery. We gave some to Bea and Jim. This recipe is also in Fine Cooking’s Weekend Cooking 2006 special issue.

• Snows Chili (alias Cincinnati Chili) (Hollyhocks & Radishes, Bonnie Stewart Mickelson, p.104)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Lemon-Cornmeal Shortbread Bars (Fine Cooking #68, Holiday Baking 2004, p. 64)
  

Wine: Nalle 2002 Zinfandel (Dry Creek Valley, California). I’m not sure where we got this wine – maybe on one of our trips to the Sonoma Valley? It’s an okay Zin. Kind of light without the oomph! I like so much in Zins.