Some Power Line readers, especially the ones who follow my gratuitous and indulgent Facebook photos of grilling extravaganzas, think I should offer some cooking posts here. So why not. Living well is the best revenge. Especially if it involves: red meat, red wine, and a turbocharged carbon footprint. It’s the recommended way to combat fake news and the deep state. Besides, I’ve been working all weekend on a long overdue book review, so I’ve got so many items impaled on my spindle that my spindles need a rack of their own. So here’s this in the meantime.
Speaking of racks. . . No, not that kind. Behave yourself, Jay Comeau, wherever you are. Here’s tonight’s fare: rack of lamb, artisanally hand-seasoned with salt, pepper, fresh-crushed garlic, fresh-minced rosemary, and lemon zest, accompanied by hand-made mashed potatoes, accompanied with a 2013 Robert Sinskey Carneros appellation Pinot Noir. (It needs to blow off a little sulfur upon uncorking, but a little patience is rewarded.)
Getting ready (and double-maximizing carbon footprint, and because you have to properly warm up for these things):
Big red wine beats deep state cocktails any day. And that’s not fake news!