Charcuterie

Salami (Genoa and Soppressata), triple cream brie, baguette with goat cheese and pistachio aillade, Gruyère, and Provençal olive blend. Wine: Château de Reignac Bordeaux Supérieur 2016.

I considered posting my morning protein shake today under the title "liquid breakfast" as a followup to yesterday, but dinner was too good. The pistachio aillade is leftover from pork chops Wednesday, and this was an excellent use for it.