Pappardelle with Lamb Ragu
Here’s to pink wine season!
As you can see, Friday night was all about decadence – champagne and oysters, followed by fantastic steaks (dry-aged at home by my husband) and a gorgeous bottle of Chateauneuf du Pape. Hope your weekend was filled with delicious treats!
Last Night’s Dinner® 
I thought our weekend treats were pretty good until I saw yours! Wow … oysters, lamb ragu, gorgeous wines … pardon my moaning. You two really know how to enjoy life.
Amy, as I like to say, This is Why We Work. 🙂
This weekend was a bit of an extravagant one, I will admit – the champagne was a (very! thoughtful!) Secretaries’ Day gift from one of the attorneys I work for, and that fancy Chateauneuf was purchased using a gift card from my law firm. I still sort of gasped when the guy at the wine store rung me up, but what the heck. Life is short, and sometimes you just need to splurge on something really, really good.
How do you dry age steaks at home? Is it easy? Does it take a lot of special equipment? Is there a good site out there that would show us how? It sounds really awesome.
Kassie, we used the method Grocery Guy describes here. It was super easy, required no special equipment at all, and the result was excellent!
Wow, that Sinsky wine is almost clear in color.
Jack, yes, it is – it’s a gorgeous wine, one of my favorite “pinks” for summer sipping. 🙂
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