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Thursday, March 29, 2007
Make mine steak and red wine
When the Globe's Style editor, Ann Scales, took the voluntary buy-out this month, my husband and I made dinner for her and her friends. (I am married to Stephen Meuse, wine writer for the Globe; Ann was his editor.)
The menu had to center around two of the only things this stylish and string-bean thin Midwesterner eats: steak and red wine.
We laughed heartily all night. Ann is hilarious and so are her pals. I'm usually very organized, but I hadn't finished measuring out the ingredients for the lemon pudding cake I was making for dessert. So at one point, we all trooped into the kitchen. Someone borrowed my reading classes, someone else read the recipe, a third friend checked her math (I was doubling). We sipped cava and laughed some more.
We drank Old World and New World red wines, ate eggs stuffed with tuna, homemade pita toasts, a beet and walnut salad, and then the beef. I ordered hangar steak from celebrity butcher John Dewar, roasted yellow fingerling potatoes and the new Backyard Beauties tomatoes from a greenhouse in Maine, and topped the dish with haricots verts.
When we served the guest of honor her main course, there was silence. "Did you notice that Ann stopped talking when she saw the steak?" someone asked. And then, of course, the laughter started again.