Alright, y’all. I overcooked the sauce, although Tom didn’t think so (he grew up eating WASPy gray, overcooked broccoli so is inured to the mush factor), but overall, this was a nice idea. The cherries were divine, and the fish was perfectly roasted. The rhubarb just fell apart, and I could have been more assertive with both the mustard seed and grated ginger. I threw some chard leaves in at the end because their red veins were such a gorgeous match with the cherries. And, this wine is delicious. All in all, not bad for a g-damn-my-head-hurts, I’m-flying-by-the-seat-of-my-pants-here evening.
Do I have the energy to make dessert? Probably not.
Do I wish I did? Absolutely.
Did my new apron arrive, and I’m smitten? Indeed!