About Time

[Innkeeper]

This has been a very slow growing season as we have discussed previously. At long last, our local farmer's market is fully stocked. The slow maturing stuff is fantastic. The beans are all in. Green, French, Wax, Italian, et. al. Never had such intense flavor.

Tonight we had green beans, pressure cooked three minutes, tossed with almonds browned in butter. With them we had broiled fillet mignon that had been marinated in red wine all day, patted dry, wrapped with pre-nuked bacon rasher, rubbed with olived oil and sprinkled with Morton Rub. Also had the first corn of the season with it. Oh, yes, we washed it down with Trapiche, Malbec, Oak Cask, 1995. We're in heaven.