Venison

Pan seared venison, green cauliflower, olives, and cheese (gruyere and corsu vecchiu). Wine: Kotrotsos Agiorgitko 2016.

An excellent dinner. Venison is always welcome, and it seared up nicely with a spice rub. This is my first encounter with this variety of cauliflower (it was similar to romanesco). The second cheese was especially lovely—a sheep’s milk cheese from Corsica. I have little experience with Greek wines, but this bottle as well as a couple moschofileros we’ve had in the past couple years suggest I should remedy that.

The tablecloth is the second new one we just got and hasn’t made an appearance on here yet. It is linen.