Dinner
Braised Seitan [Lamb Shanks] in Curry Sauce *
(from Ming Tsai)
Smothered Cabbage
(from Julie Sahni)
Mushrooms In Creamy Fennel Sauce
Basmati Rice
Wine
Markko Reserve Pinot Noir (Ohio/1999)
* I had made extra "gravy" when I made this last time, so I saved it for tonight and just dredged the seitan in the spice flour mixture and fried it off. Then, just reheated the gravy for a quick meal...
