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3143 Ponce De Leon St
New Orleans, LA, 70119
United States


swirl and savor

Sundays are the Best

Beth Ribblett

I cherish my Sundays, especially in the "winter" here in New Orleans.  It's the only day that neither of us walk into the shop to do anything unless we absolutely have to, or if we need wine...

So tonight is a good night, I've spent the day writing, reading, taking a ride on the very windy lakefront and now Kerry is in the kitchen putting together a fabulous roasted beet salad.  I'm about to saute some sweet potatoes from the farmers market in butter and fresh sage from the garden.  Madeleine Peyroux is singing softly in the living room, the front door is open, sending in a wonderful breeze and the sound of the chimes on the front porch.  There's a bottle of 1998 Manzoni Barolo Vigna d'la Roul breathing on the table and a few steaks that are ready to go on the grill.  Harley the cat is contently watching all of the goings on from his perch on the sofa, while Sangi patiently waits in the kitchen knowing that steak means good things for good dogs.

And I have to say that at this moment, on this particular Sunday, life feels pretty damn wonderful.  I hope you all are enjoying yours...

Kerry's Roasted Beet Salad
Take 2 large golden beets and roast in the oven at 375 degrees for about an hour, or until soft.  Peel off the outer skin and cut in half.  Thinly slice the beet halves and set aside.  Take a couple of handfuls of really fresh mixed greens and lay them over a platter, place the slices of beets over the greens.  Slice up 1/2 of a vidala onion and sprinkle over the beets and then cover with fresh micro greens.  Sprinkle with salt and freshly ground pepper and then drizzle a little white wine vinegar followed by really good quality olive oil and top off with small bits of fresh goats cheese, and enjoy your Sunday salad!