Mucky snow, sleet, then sun; Sat. dinner.

• Black bread w. mustard, broiled Gruyere cheese
• Pommes de terre a l'huile from Cuisine of the Sun
• Red snapper fried whole w. onion+wine+vinegar+rosemary sauce. Kremezi The Foods of Greece

Cold morning; we took Luigi to the doggy park at Quiet Waters, only to find it closed due to the light snowfall. We drove on out to the site the much enlarged from early days Key School. Then we returned to park entrance, parked across the street and walked Luigi into the park. We let him off the leash as there was no one around and he had great fun running away from us and coming back. Later, we returned into Annapolis, where I stopped at Hard Bean book store to buy the Sunday Times and some chocolate frosted donuts. At home Nancy made more coffee and we ate out donuts. I had gotten one creme filled donut with chocolate icing - it was about the best of this kind of donut I can ever remember having.

After donuts we went to church at St. Anne's. A guest preacher talked about what kind of world would it be if, instead of posting the ten commandments in courthouses, etc., we posted the Beatitudes? Rather nifty, I thought. We went to lunch at 49 Cafe, then back home for the rest of the day.

My reading group was supposed to meet this afternoon but was cancelled because of the snow.

For dinner last night, I stumbled upon a recipe in E. David's Omelette for black bread slathered with mustard, covered with lots of Gruyere cheese, then broiled until cheese begins to melt. As I had no black bread, I looked for same when I went out to Grauels' for groceries. The closest I could come was pumpernickel bagels. I sliced one in half, then filled the hole with cutouts from the second bagel, then followed with the Dijon mustard, the cheese, and the broiler. Recommended to be drunk with white wine well chilled, I found a bottle of Grove Mill S. Blanc at 42 deg. in the wine store room A delicious combination!

Meanwhile, I had begun a skillet of pommes de terre a l'huile from Cuisine of the Sun. Cut in half 5-6 cloves garlic, crush a bit, then saute in skillet with 6 tbs. of olive oil at medium heat. Cube 3 medium size potatoes (for the two of us, more than enough) and put in the oil. Turn heat down and turn frequently until lightly or more browned all over. As I had lots else to do, the potatoes got to cook for at least 90 min., mostly on low heat, so they browned nicely, slowly, and were just about right when I served dinner. Season with plenty of salt and pepper before serving, and scatter two or three tbs. of chopped parsley (or basil, if summer) over them.

For a main dish I had thawed a 1 1/2 lb. red snapper the night before. I found an interesting sounding recipe in the Kremezi Greek cookbook The Foods of Greece for frying a whole fish and saucing with a onion / wine / vinegar / rosemary sauce. I used this recipe for the red snapper, served up with the potatoes and Nancy made a salad with mixed greens and sliced kumquats and a sliced limequat. This we ate with bottle of red wine - a California 2001 cab. sauv. Very nice meal.

For our light Sunday dinner tonight we finished the fasolada from Friday with croutons of multigrain bread and the rest of the second pumpernickel bagel sauteed in butter and oil with a bit of garlic rolled around in the oil. Finished up with some more of the second bottle of wine from Sat. dinner.

Spent most of the day reading the NY Sunday Times, the Wash. Post, the Annapolis Capital.

Finished edit of Karl's short piece on Konstellation ohne Sterne.

Am working toward working on Larry Bratt's letter.