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Georgian Feast
I got through a couple of chores today. Most significantly, I made progress on writing holiday cards, but I still have more to go, largely because I use this as a means of updating my address book. I should be able to finish tomorrow.
In the evening I met up with Lynn for dinner at Supra, an excellent Georgian restaurant. She has been in town for the World Science Fiction Convention and it was great to see her after what has probably been 20 years. Our conversation ranged all over the place, with surprisingly little gossip about people we knew back in the day.
As for the meal, she got amber wine and I got a cocktail called Tarkhuna Twist, which consists of gin, tarkhuna tarragon lemonade, and luxardo maraschino. I should explain that Georgian lemonade has interesting flavors and is not lemony at all. The tarragon flavor is my favorite (though I also like the pear flavor) and is one of my favorite soft drinks in the world. It also has a rather startling green color.
We split two appetizers, bread, and an entree. The first appetizer was eggplant nigvzit, which is stuffed with a walnut-garlic paste and herbs and topped with pomegranate seeds.
Then came elarji fritters, which are basically cornmeal filled with sulguni cheese served with yogurt sauce and topped with radish slices.
Khachapuri (cheese bread, sort of similar to a white pizza) is an essential of Georgian food. We went for the imeruli, which is the most basic type. I didn’t take any pictures of it.
Finally, there was chicken mtsvadi, which is grilled chicken served with red tkemali, which is a sour plum sauce. There was also a cabbage slaw, which we ignored because we were already pretty full and, in fact, didn’t finish the chicken.
Everything was delicious and it was a great evening out in good company.
In the evening I met up with Lynn for dinner at Supra, an excellent Georgian restaurant. She has been in town for the World Science Fiction Convention and it was great to see her after what has probably been 20 years. Our conversation ranged all over the place, with surprisingly little gossip about people we knew back in the day.
As for the meal, she got amber wine and I got a cocktail called Tarkhuna Twist, which consists of gin, tarkhuna tarragon lemonade, and luxardo maraschino. I should explain that Georgian lemonade has interesting flavors and is not lemony at all. The tarragon flavor is my favorite (though I also like the pear flavor) and is one of my favorite soft drinks in the world. It also has a rather startling green color.
We split two appetizers, bread, and an entree. The first appetizer was eggplant nigvzit, which is stuffed with a walnut-garlic paste and herbs and topped with pomegranate seeds.
Then came elarji fritters, which are basically cornmeal filled with sulguni cheese served with yogurt sauce and topped with radish slices.
Khachapuri (cheese bread, sort of similar to a white pizza) is an essential of Georgian food. We went for the imeruli, which is the most basic type. I didn’t take any pictures of it.
Finally, there was chicken mtsvadi, which is grilled chicken served with red tkemali, which is a sour plum sauce. There was also a cabbage slaw, which we ignored because we were already pretty full and, in fact, didn’t finish the chicken.
Everything was delicious and it was a great evening out in good company.