Beef roast with porcini braised overnight with Pinot Noir at 220 degrees rather than 3 hours at 350. Instead of waking up in the middle of the night to deal with the roast, wafting porcini smells flavored my sweet dreams.
Camarones ala chimichurri. I used the shrimp liquid from last night to make the rice. When I took the first bite, I realized that I ate pretty much this exact dish a few years ago at the El Avion restaurant in Costa Rica. Mine might be better, though less scenic.
Crimini mushroom ragu. Has potential to be delicious. We'll know for sure at some future time.
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