Judith wrote:
Morgana wrote:
How about a light Pinot Noir, or a Syrah? That oughta go nice with crow.
(Sorry, couldn´t resist).
Hmmm.....
I think the Pinot Noir. I'm a synesthete, and a Syrah would taste somewhat like licking a porcupine backwards to me. I was thinking about a nice sage and mushroom dressing with a red wine gravy, as well. I could mirror the Pinot Noir in the gravy, as well. (Taps finger to chin thoughtfully.) And then a lovely bit of steamed mixed veggies on the side and homeade artisan bread. OH, and how about creme brulee with fresh strawberries and mint sprigs for dessert?
If one MUST eat crow, one should do so with class, don't you think?
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Sounds great, when´s dinner? Can I come? (Seriously, for a second there, when I first read your Post, I thought you really did have to eat crow...until I realized...)
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