Grilled porterhouse steaks drizzled with olive oil and lemon paired with a bottle of really great Napa Cabernet (too long ago to remember which one) upon return from Nepal, where I was protein starved for weeks.
My current drink of choice:
Once a wine-o-holic...
My "Go-to" dinner party dish:
Grilled porterhouse steaks with garlic rub angle sliced and served on a bed of arugula with lemon, olive oil, sea salt, and shavings of parmegiano reggiano cheese.
My most tattered cookbooks:
Notes written by hand while watching KQED, California Heritage II, Food and Wine 2007, Marcella Hazen's Essentials of Italian Cooking, The Complete Canadian Living Cookbook