Fon-done

The cheese shop in Sheffield has no Gruyere, so todays fondue was made with Emmental and Provolone. Together with a Trevenezie Chardonnay and some German Kirsch, it made exactly enough for the five of us.

After lunch, we lounged in front of Casablanca. A tradition that is often resisted, but always enjoyed, whether you manage to stay awake throughout or not.