I decided to go with something a little bit different for this week’s winesday: a rose wine. For a long time now, roses have been regarded as second-rate wines. Wine connoisseurs felt that rose wines lacked the complexity found in red and white wines and were therefore not worth taking seriously. Only people with really poor taste in wine would be caught drinking a rose! As usual, what was once unpopular is now becoming hip. These days, people are slowly starting to rediscover rose. Previous misconceptions about rose – that it is too simple, too sweet and poorly made – are being rejected by today’s wine enthusiasts. It is really only a matter of time before rose wine becomes downright trendy.

Rose wine is made pretty much everywhere that wine is made; particularly delicious roses come from France, Spain and the United States. There are several different ways to make rose, but the most commonly used method entails using red wine grapes but allowing the grape skins to be in contact with the juice for a very short amount of time. The end result is a wine that is closer in many ways to a white wine but that has extra body and a subtle hint of red wine flavor. Rose wines are light, crisp and refreshing. Because of this, they are often called summer wines. One of the brilliant things about rose wines is that they are able to be paired with practically any food. They are great wines to take to a picnic. Another plus? Rose wines tend to be very affordable.

My rose wine of choice for this week comes from my own home state of Washington: Chateau Ste Michelle 2006 Nellie’s Garden Dry Rose. I first learned of this wine while watching Wine Library TV’s video podcast. This podcast is hosted by Gary Vaynerchuk, a young guy whose goal is to make the world of wine fun & accessible to everyone. He is a little bit hyper and might rub some people the wrong way, but he definitely knows his wine! In each podcast, Gary tastes 3 or 4 wines. He doesn’t usually go too in-depth into the history of the wines or terroir or other such topics that typically bore casual wine aficionados. Instead, he really focuses on the tasting of the wines, thoroughly describing the aromas and the flavors. This is something I am trying to develop more in myself so I find it to be very helpful. And, the nice thing about it being a video podcast is that you get to actually see the wines being tasted. I can’t tell you how many times I have read or heard about a delicious sounding wine only to be unable to recall the name of it in the store. Seeing the label in the video really helps cement it in my memory.

As I mentioned above, rose wines are sometimes called summer wines. I decided to continue with this summer theme by making one of my favorite hot weather dishes: Panzanella (Italian Bread Salad.) For this dish, I cut a baguette into 1-inch cubes and briefly toasted the cubes in the oven. Then I tossed the toasted bread with fresh basil, kalamata olives and some beautiful yellow, red and orange cherry tomatoes. For the dressing, I whisked together red wine vinegar, olive oil, garlic and salt. Super easy! On the side, I served dandelion greens from this week’s CSA box. Dandelion greens, like rapini or mustard greens, are bitter so they are best served slightly cooked. You can sauté them, but it is very common to see them wilted with hot oil or bacon fat. I decided to make a hot garlic and red pepper oil. I made sure that my dandelion greens were well washed and dried and then I tossed them with the warm garlic-infused oil and a touch of balsamic vinegar. By the time I served dinner, they were slightly wilted with just a trace of remaining bitterness.

The Chateau Ste Michelle rose was absolutely delicious. I fell in love with this wine after just one sip. This is one of those wines that really lingers on the palate, and it has such a wonderful flavor that you don’t want it to ever leave. It smells slightly floral and sweet, but the flavor is completely dry. Everything I have read about this wine mentions cranberry, and I think that is a fitting description for both the color and the flavor. It is pretty dark and full-bodied for a rose; imagine a very light pinot noir (although this wine incidentally is made from syrah grapes.) Rose may be a summer wine, but, I could easily see myself drinking this rose in the fall with roasted butternut squash and apple soup or wild rice pilaf with dried cranberries and hazelnuts.

My wine of choice for this week’s winesday was a Bordeaux: 2004 Château La Rose Bellevue “Cuvée Tradition” Red. Considered by many to be the finest wines in the world, Bordeaux is also arguably the most confusing wine region to understand. Like most French wines, Bordeaux wines typically do not list the grape type on the label, instead listing only the winery name (or Château.) But, unlike, Sancerre, which you can easily remember is always made from Sauvignon Blanc, or Burgundy, which is Pinot Noir, Bordeaux wines are made from varying blends of Merlot, Cabernet Sauvignon, Cabernet Franc and others. There are some trends; certain grapes are dominant in certain areas. But, with 9000 wineries operating in 57 different appellations, how is a wine novice like me to know what style of wine I am getting when I purchase a bottle? Add in the fact that Bordeaux wines can be very, very expensive and then experimenting with these wines just seems downright risky.

The good news is that there are decent and inexpensive Bourdeaux wines out there for us newbies to try. They don’t come from the best regions or most well-known wineries, but there are many cheaper wines that are good examples of the Bordeaux style. It’s just a matter of finding them, and that’s where your friendly wine merchant comes in handy. They are able to pick through the lot and find the best of the cheap wines to pass along to us. A couple of weeks ago, Robert and I stopped by our local wine shop and noticed a number of budget Bordeaux wines in stock. I picked up the Château La Rose Bellevue which is from the lesser known Premier Cotes de Blaye appellation. It was on sale for $10. There were two notes on the wine shop’s description card that intrigued me: “tastes like it should cost more” and “hints of pencil lead.” Pencil lead? Sure, sounds great!

I served the wine with a simple cheese plate and some lovely vegetables from my CSA box. We had three cheeses, all from Estrella Family Creamery located in Montesano, Washington. Estrella Family Creamery began making cheese in 2003 and has been getting lots of acclaim ever since. All of their cheeses are made with raw milk from cows and goats raised on organically maintained pastures. My mom has been buying their cheeses at her local farmer’s market, and she gave us these samples to try. The “Jalapeño Buttery” is an aged cheddar cheese full of hand sliced fresh jalapeños. The jalapeño was nice and spicy! “Weebles,” a unique cheese shaped like a pear (or a weeble!), is a provolone that has been very lightly smoked with alderwood. Finally, we had the “Guapier,” a cow’s milk cheese modeled after French Morbier with a thin line of charcoal in the middle separating the evening and morning curds. This one was my favorite! The texture was very soft, similar to Havarti, but the cheese was much more flavorful than Havarti. And, the slightly gritty charcoal added a very unusual element. I loved charred food, but I don’t think I’ve ever had charcoal in my cheese before. You can find Estrella Family Creamery cheeses at several Seattle farmer’s markets. DeLaurenti and Beecher’s also supposedly sell their cheeses, but I didn’t see them at either place when I was there the other day.

The wine tasted like a good, fairly straightforward Merlot (it was 75% Merlot and 25% Cabernet Sauvignon.) I suspect that this wine was fruitier than higher quality Bordeaux but, since I haven’t had Bordeaux before, I can’t really back that up. Still, it was much less fruity than Californian or Australian wines tend to be (this is the classic distinction between old and new world wines – old world wines tend to be more earthy whereas new world wines tend to be heavy on the fruit.) The wine went very well with the Estrella cheeses. It had a nice light, fruit flavor with a small amount of tannins. I couldn’t detect the pencil lead, however. Perhaps the charcoal from the Guapier was interfering with it! Mmmmm…charcoal and pencil lead.

This week’s wine of choice was A to Z Wineworks’ 2005 Pinot Gris. Attentive readers of my blog may recall that I served another A to Z wine, a Pinot Blanc, just last month for my birthday. I swear I don’t have any sort of affiliation with A to Z Wineworks. I promise they aren’t paying me or subsidizing my blog in any way. It is simply that this wine was on sale at our local wine store, and, since I really liked their Pinot Blanc, I was naturally curious to see what their Pinot Gris would be like. Plus, I figured this would be a good opportunity to compare the two wines to see if I could detect a significant difference between Pinot Blanc and Pinot Gris. I think Pinot Gris tends to be crisper and lighter in body, but so much of a wine’s style depends on what the winemaker decides to do with their grapes, not just on the inherent differences between the grapes alone.

The Pinot Gris was very good. I’m afraid I don’t have much to say about it, but that certainly shouldn’t be taken as a bad sign. It was a perfectly nice, solid wine with lots of tropical and citrus fruit flavor. I could drink it often. I think it’s just that I have been trying too many similar wines lately, and I don’t want to bore everyone by describing yet another wine as “crisp and limey!” Overall, I think I liked the Pinot Blanc better. It was much more flavorful and gutsy than I had expected so it took me a bit by surprise. If you like a more restrained wine, then you would probably like the Pinot Gris more.

For dinner, I served a meal made straight out of my Boistfort Valley Farm CSA box. This is the second week of CSA boxes and, once again, I was very pleased with the contents. I made a simple risotto using fresh peas and garlic shoots, seasoned with just a touch of grated parmesan cheese. On the side, I served carrots with sage and butter, which seems like more of a fall or winter dish to me, but, carrots and sage came in the box so they must be in season. I also had a salad of green leaf and red leaf lettuce taken from the hugest heads I have ever seen – seriously, I could barely pick them up! I topped the salad with goat cheese and a mix of red beets (leftover from last week’s box) and Chioggia beets (from this week’s box.) The Chioggia beets are Italian and, when cooked, are striped pinkish-gold inside. Very pretty. For dessert, we had fresh cherries, which are rapidly becoming my all-time favorite fruit (although last week’s strawberries were pretty hard to top!)

I don’t have too much to report for this week’s winesday but, for the sake of posterity, I’m going to anyway. Last night, I opened up a bottle of wine that Robert bought me for my birthday: 2005 Claude Lafond La Raie Reuilly. Remembering that Sancerre is one of my favorite wine regions, he went off the beaten path and bought a wine from a neighboring region, Reuilly. Isn’t he clever? I’m terrible at remembering little things about people and inevitably end up getting them gifts straight off of their amazon.com wish lists, but I digress. Reuilly and Sancerre are both appellations in the Loire Valley in France and both are known for their bone dry Sauvignon Blancs. Reuilly wines are said to be a bit more floral and fruity than the wines from Sancerre. Claude Lafond produces several different Reuilly wines, mostly Sauvignon Blanc but also some Pinot Noir. La Raie, which means “the line,” is his most traditional Sauvignon Blanc.

Naturally, given its proximity to Sancerre, I really liked this wine. It was very citrusy (mostly lime) yet it was also quite robust and full-tasting, much more so than I expected. It didn’t have the zing that Sancerre is known for, but that isn’t necessarily a bad thing. This is not a Sancerre, it is a Reuilly; perhaps less zingy, more full-bodied wines are simply the style of Reuilly. Sometimes, people describe a wine as being oily, and I think I experienced that with this wine. It felt like it coated my mouth, causing the flavor to last longer which was nice. With its stronger flavor, it reminded me more of a New Zealand Sauvignon Blanc (another one of my favorites!) For dinner, I kept things very simple. I just steamed some clams in wine and garlic and tossed them with pasta and had a simple salad on the side. A simple but perfect meal.

Last night, I made Penne with Sicilian Shepherd’s Sauce from The Italian Country Table by Lynne Rosetto Kaspar. This is a really great cookbook for anyone who loves rustic Italian cuisine, and this is one of my favorite recipes from the book. It is essentially pasta with tomato sauce, but it is the method of preparation that sets this dish apart. It involves the use of a “soffrito.” Soffrito is an Italian term that refers to a mixture of savory vegetables that are pan-fried slowly in olive oil and then used as a flavor base for sauces or soups. To make the soffrito for this recipe, you mince together carrot, celery, onion, parsley and sage leaves and then fry those in olive oil until golden. The key is to cook slowly over medium heat until the vegetables are nice and golden. It took about 20 minutes for mine to achieve the right color. Toward the end of cooking, you add garlic and crushed red pepper flakes. When the soffrito is done, you add some dry red wine and stir, scraping up any brown bits that have stuck to the pan. Finally, you add canned chopped tomatoes and a bit of tomato paste and simmer for a few minutes longer.

What you end up with is a spicy, hearty tomato sauce, totally unlike your basic marinara sauce. But, wait, the best part is yet to come! Because this is a traditional shepherd’s dish, cheese must come into play somewhere. In this case, it is fresh, creamy ricotta cheese which is scooped in big dollops right on top of the pasta. Very rustic! I saw Lynne make this on TV once, and she was so excited about the dish that she got a little carried away and ended up piling on the ricotta like a madwoman. I was a little bit more conservative with my dollops of cheese. The pure white cheese against the deep red pasta is beautiful. Be sure to use the best ricotta you can find for this dish. I bought fresh ricotta at DeLaurenti, and it was so much creamier and tastier than the stuff in tubs that you find at the grocery store.

My wine choice for the evening was Roza Ridge 2003 Merlot, another one of the wines that my parents brought back from their wine tasting trip through Eastern Washington’s Rattlesnake Hills area last month. Roza Ridge is Hyatt Vineyard’s “reserve” label. Robert and I have been fans of Hyatt wines for a while now so it was exciting to try something from this second label of theirs. It was a very nice wine. Lots of black cherry flavor (which I almost actually detected on my own before reading it on the label!) Although the pasta probably would have been perfect paired with a Sicilian red, this Merlot was light enough in body and had enough acidity, that it worked just fine. With all the hype around Pinot Noir and other, hipper red wines, I forget how good a simple, well-made Merlot can be.

If you would like to make Penne with Sicilian Shepherd’s Sauce and don’t feel like winging it based on my loose directions above, you can find the full recipe here.

My parents just recently returned from a vacation to Utah where they spent their time hiking in the national parks and dining in Utah’s only (probably) Buddhist-run restaurant. On the way back home, they stopped over in Zillah, Washington for a little wine tasting adventure. Sounds like a great way to end the trip to me! Zillah is located in the Rattlesnake Hills Area, Washington’s most recently awarded AVA (American Viticultural Area). My parents had lots of fun visiting the different wineries in Zillah and came home with, oh, about 20 to 25 bottles of wine (including lots of Port – who knew Washington was making so much Port?) Robert and I were the lucky recipients of three of these wines, which was thrilling for me since they are wines you don’t find in the average grocery store. It’s fun to try uncommon wines, and it’s always nice to be able to support smaller, local wine makers in the process.

This week, I opened up Horizon’s Edge 2002 Devil’s Canyon Red Table Wine. Horizon’s Edge is owned by David Padgett who also owns Maison de Padgett Winery. Both wineries produce a variety of wines including Merlot, Cabernet Sauvignon, Muscat, Malbec, Chardonnay, Gewürztraminer and, of course, Port. This wine most closely resembled a Merlot. It was a very nice table wine – well-balanced, fruity and medium-bodied. Very drinkable.

Since I made such a fuss about the label on my last bottle of wine, I simply have to mention this. The labels on the Horizon’s Edge and Maison de Padgett wines look like they were designed by some sort of wizard or dungeon master or something. If you don’t believe me, check out the website. It’s like wine for hardcore gamers. In contrast, my parents said the Maison de Padgett winery itself is beautiful with big Greek columns and lovely gardens.

I served the wine with my standby red wine food: pizza, this time topped with roasted red and yellow peppers, leftover homemade tapenade and vegetarian sausage. It turned out really good. Robert says my pizza crust is getting better every time. I think I’m really getting used to using the pizza stone. At first I was afraid that the stone would be too hot and would burn my crust. Now, I know that it actually keeps everything from burning by evenly distributing the oven’s heat. Recently, I have been doing a couple of other things that I think are helping to improve my pizzas. First, I mix a bit of cornmeal into my dough. It doesn’t really add a noticeable flavor, but I think it provides a nice crunch to the crust. Secondly, I like to heat a few tablespoons of olive oil slowly over low heat with minced garlic and crushed red chili flakes to create a spicy oil. I then drizzle that over the dough before I add the tomato sauce and topping. It adds tons of extra spicy flavor and, because it has so much flavor, you don’t even need to use prepared tomato sauce. A can of crushed tomatoes and some cheese is all you need for a delicious pizza!

For several weeks now, thanks to this recent article in the Stranger, I have been craving fried duck eggs. I go though egg-craving phases every so often so this isn’t anything unusual. Duck eggs, with their ultra-rich flavor, are the best for satisfying these cravings. Today, I headed down to Pike Place Creamery and picked up a half dozen of their duck eggs. I also bought some asparagus, intending to roast it and use it as a bed upon which to serve the fried eggs. I only had one small problem. Today was winesday, and eggs are notorious for being difficult to pair with wine. Wait a second, so is asparagus! Uh oh. Would this be a winesday disaster?

Well, that’s what wine shops are for. I simply walked into Pike & Western, explained what I was planning for dinner and asked for a recommendation. The gentleman that I talked to told me that he thinks the egg-asparagus wine pairing problem is typically overblown. While you will probably never find a great pairing with these foods, there are plenty of wines out there that will be okay. Sweet or oaky wines generally clash with asparagus, but most light, dry whites will work. His first impulse was actually to recommend Champagne or any dry sparkling wine since the acidity and bubbles help to mask the problematic qualities in difficult-to-pair foods. If I wanted a still wine, however, he suggested that I go with Gruner Veltliner.

Gruner Veltliner is the national grape of Austria. Very little is grown anywhere else. Wines made from Gruner Veltliner are usually light to medium-bodied, have grassy, citrus, pepper and mineral flavors and are high in acidity making them very food-friendly. In fact, I later learned that this food-friendliness makes Gruner Veltliner one of the most commonly recommended wines to serve with asparagus dishes. According to the man at the wine shop, Gruner Veltliner is really popular among wine geeks right now. If you want to be hip this summer, start drinking Gruner Veltliner. I picked up the one bottle that they had in stock: Hirsch 2004 Veltliner #1. One glance at the bottle and I knew this was a fun, completely unpretentious wine. The photo on the label is of a deer drinking out of a Dixie cup which someone is holding out a car window. It’s very surreal. The wine experts say that you should never buy a wine because it has a cute animal on it but, if I saw this wine in a shop, without knowing anything else about it, I think I would probably buy it.

The Hirsch Veltliner seemed to be a pretty good example of a Gruner Veltliner. It was light and tart with flavors of lime and green apple. Very zippy and easy to drink. I’m not going to lie and say that the wine went perfectly with asparagus and duck eggs, but it was okay. The acidity and slightly tingly texture of the wine was able to cut through the richness of the yolks nicely, but the wine’s flavor was dulled a bit by the asparagus and eggs. It went very well with the herbed new potatoes and crab crostini that I served alongside the asparagus, however, so it ended up being a good winesday after all. Plus, since this wine is so drinkable, I can screw the cap back on and enjoy the rest of it anytime I want this weekend!

Portland, Oregon has been getting way too much press lately. It was given the “Delicious Destination of the Year” award by the Food Network. A recent article about Portland made it onto the New York Times’ list of top ten most e-mailed stories. Jane & Michael Stern were raving about Portland’s Voodoo Doughnuts on the latest edition of The Splendid Table. Even I am guilty of gushing about the many splendors of Portland. Well, no more I say. I’m tired of hearing about how wonderful and enlightened my southerly neighbors are. I’m putting Portland on notice and going back to promoting all things Seattle! Oh, except that I just picked up a bottle of Erath 2006 Pinot Gris for this week’s winesday, and Erath Vineyards just so happens to be located about an hour away from Portland. Oops.

Erath Vineyards is located in the Willamette Valley, an AVA best known for its Pinot Noir. By now, pretty much everyone is aware of how good Oregon’s Pinot Noirs are, but less people know that Oregon also produces wonderful Pinot Gris. The Willamette Valley, which follows the Willamette River from the Washington-Oregon border in the north to the city of Eugene in the south, is perfect for growing Pinot Noir and Pinot Gris grapes. Its cooler climate is similar to that of other Pinot-friendly regions such as Alsace and Burgundy. The long, temperate summers allow the grapes to ripen slowly and, in the process, they develop more complex flavors. Oregon Pinot Gris is typically medium bodied and crisp with flavors and aromas of pear, apple, and melon.

To go with the Pinot Gris, I made Halibut with Green Lentils and Toasted Bread-Crumb Salad from Seattle Kitchen by Tom Douglas. This recipe calls for French green lentils. Unlike the more common brown lentils, green lentils stay firm and retain their shape, even after lengthy cooking, making for a much prettier dish. I just love them. The toasted bread-crumb salad part of the recipe was really more of a bread-crumb garnish, but it was very good. It consisted of bread crumbs, lemon zest and lots of Italian parsley which are tossed together in a lemon vinaigrette. I made my own bread crumbs from leftover Italian bread so they were nice and rustic. It was a really good dish. Halibut is in season right now, and it is so amazingly tender and moist. The Pinot Gris was delicious as well. Really flavorful. It had all of the characteristics that are expected in a Pinot Gris: apple, pear, and melon, but this one even had a touch of spice I thought. It was actually one of the more reasonably priced Oregon Pinots which makes it even better. Yeah, okay, so maybe all of the recent buzz about Portland really is more than just hype. But, Seattle has some good things too…

As I mentioned in my last post, I picked up an interesting sounding wine at Pike & Western Wine Shop to feature for this week’s winesday: Domaine Gerard Millet Menetou Salon 2005. Menetou Salon is a wine appellation in the Loire Valley in France. It is neighbor to the famous Sancerre appellation and, like Sancerre, Menetou Salon produces mostly Sauvignon Blanc (the only other grape that is planted in this area is Pinot Noir.) Since Menetou Salon is less well-known than Sancerre, the wines from this region are usually much lower in price. I love Sancerre wines, but I am rarely in the mood to pay for them. The woman at the wine shop also told me to look for wines from Quincy, another neighbor of Sancerre.

To go with my French wine, I decided to make a classic French dish, Brandade de Morue. Brandade is a puree made from salt cod, garlic, olive oil, cream and sometimes potato. Salt cod, also called bacalao in Spain and baccala in Italy, is essentially just cod that has been salted and dried. Its use dates back centuries, when salting and drying were important techniques used to preserve fish so that it would keep for long periods of time. These days, although we no longer need to rely on such methods of preservation, a fondness for salt cod persists and there are countless recipes available for salt cod dishes. If you have never used it before, be forewarned, salt cod is one of those ingredients that falls into the same category as fish sauce and some cheeses: stinky but good. It kind of smells like rotten fish.

To prepare salt cod for use in a recipe, you must soak it for up to several days, changing the water a couple of times per day. You can sometimes find pre-soaked salt cod in Italian or Spanish markets. The salt cod that I picked up at The Spanish Table was actually packed with a small amount of liquid. I wasn’t sure if that counted as pre-soaked or not so, just to be safe, I still went through the step of soaking the cod as my recipe directed. Once the salt cod is done soaking, you can use it as you would any other kind of fish. To make brandade, you simply need to cook the cod for a short while and then mash it together with cooked potatoes, cream, garlic, and olive oil. You can also season it with lemon juice or thyme.

I served the brandade as an appetizer with crostini and olives. For the main course, I made clams in fennel-tomato broth and served it with a mixed greens & radish salad. The brandade was very good. The salt cod flavor was pretty subtle, however, despite the fact that I used less potato and cream than the recipe called for. I think it was a recipe designed for salt cod newbies. Next time, I will use even less potato or maybe I’ll try a completely different, more hardcore salt cod recipe instead. As for the wine, it was delicious. It was light and zesty, with touches of grapefruit, just as good as any Sancerre I’ve tried. And, for nearly half the price of Sancerre wines, it really can’t be beat.

I was really struggling to come up with something to make for this week’s winesday. My problem lately is that, while I really want to try some new red wines, every time I think of a food that I’m craving, it is a better match with white wine. This makes sense since my diet consists mainly of seafood and veggies with a heavy emphasis on Asian cuisine. I don’t eat red meat or much cheese, both of which are ideal matches with red wines. As I was mulling over the possibility of making yet another pizza or tomato sauce based dinner, my mom called to enthusiastically report about a great new dish that she had tried: Baked Polenta with Mushrooms and Gorgonzola. Hey, hearty mushrooms and strong cheese…now, that sounds like a perfect match for a nice red wine. How serendipitous!

In this easy dish, polenta is mixed with cream cheese and gorgonzola cheese making it super creamy. It is then topped with sauteed mushrooms and more gorgonzola and baked in the oven until the cheese on top is melted. It was completely delicious. Someone is always claiming that this or that is comfort food, but this really was the ultimate in comfort food. The earthy mushrooms add a nice contrasting flavor and texture. And the cheese…well, maybe it’s because I don’t eat cheese very often but it was just so darn good. I served the polenta with garlicky rapini and spicy Cascioppo Brothers Italian sausage for Robert.

To go with my polenta, I picked up a bottle of Bric Dei Banditi 2000 Barbera d’Asti. Barbera hails from the Piedmont region of Italy. Sadly for it, Barbera is most well-known for playing second fiddle to the more famous Barolo and Barbaresco wines from that area. Whereas Barolo is something to be saved for a special occasion, Barbera has long been thought of as generic table wine. More recently, however, it is starting earn some well-deserved attention and respect. The Bric Dei Banditi Barbera was deep and fruity without a lot of tannins. While not nearly as acidic as a Chianti, it still had enough acid to pair well with food. The slight smokiness in this wine went exceptionally well with the gorgonzola in the polenta. Very tasty!

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