For dinner tonight I made Jay and Larry something pretty simple and easy to make. I’ve made these turkey cutlets and the mashed potatoes before, both are really good. We love these shortbread bars. So buttery and delicious, I could eat a lot of them.

• Turkey Cutlets with Mustard Cream Sauce (Fine Cooking #55, December 2002/January 2003, p. 98C)
• Creamy Mashed Potatoes with Goat Cheese & Fresh Sage (Bon Appetit, November 2004)
• Lemon-Cornmeal Shortbread Bars (Fine Cooking #68, Holiday Baking 2004, p. 64)

Wine: Dingac Plavac Mali (Dingac, Croatia). We brought this wine back from Croatia when we were there last year. Really good, different but good. Juicy.