Charcuterie

Toscana sausage, cheese (Petit Basque and Red Leicester), olives, sourdough, and eggs in pine nut sauce. Wine: Rusack Estate Syrah 2017.

The eggs were the experimental component. The recipe is from the ancient Roman cookbook by Apicius. The pine nuts are soaked in wine overnight then puréed with vinegar, honey, fish sauce, lovage seeds, and pepper. It was... odd. Not good or bad. Just odd.