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On the Road to Redemption

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I’m relieved to say that things are getting better. And by things, I mean food and wine (and not, say, finances or love…but 2 out of 4 ain’t bad). When I first attempted to make this dish of pork vindaloo, the recipe for which came from a cookbook by a Master Chef in India, AC’s dad… the spices somehow got into my nose as I was roasting them on the stove, making it hot and hard to breathe. I also knew from my burning nostrils that I wouldn’t be able to eat it without raita, that delicious yogurt, cucumber, and onion salad that saved my burning mouth many a time during my relationship with AC and his sometimes-way-too-hot cooking.

But it seems that once the pork vindaloo had time to sit and soak up the juices, it got even better. So I had the meal for lunch yesterday at work and had to skip over to the tasting room to get a small taste of the Gewurztraminer, as that’s one of my favorite pairing suggestions. How did it go? Beautifully. Redemptive, really.

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