The Grits Thread.

[Anselm Hauke]

today i made this: beef tenderloin with my special-sauce#2 (cream, french grainy mustard, parsley, pepper, salt, garlic, onion, noilly prat, and a little bit of herbes de provence and lemonjuice) + rice (see attached pic) with an excellent australian wine, a stickleback red from 2008 http://www.heartlandwines.com.au/wines/stickred05.asp
the wine has 90 parker points and is not very expensive. but very good!
a perfect match.
life is good!