Butter Makes Everything Better

For dinner, I had crab meat with purple sticky rice, rosemary sourdough bread, and a glass of viognier(!!!).

Steamed and pre-packaged crab meat is awesome. Not as expensive as fresh fish, but very tasty covered in butter, and super-easy to heat up. It smelled slightly funky, but tasted great. Chalk it up to the sodium benzoate preservative, at least until I wake up vomiting in the middle of the night...

My love affair with the rice cooker continues, but I wanted something a little healthier than refined basmati rice. Whole Foods had a few interesting varieties- Himalayan red rice, Canadian wild rice (pricey!), and my final choice, the aforementioned purple sticky rice. I think it's supposed to be used in Thai desserts or something, but it was nice by itself, covered with some butter and salt. The texture was not as horrifically grainy as brown rice, but nicely chewy and fragrant. Complimented with some toasted rosemary sourdough with butter, the meal was very easy and yummy.

To make dinner even better, I actually found a reasonably priced vionier! It is my favorite summery wine, after vinho verdes, and always amazing with seafood. This one was under $10, from Loredona Vineyards in California. It's pretty nicely balanced, although I'd like it better a bit leaner and drier. The flavors reminded me of Ironstone Vineyard's Symphony, an amazing wine in its own right (symphony being a grape variety developed in mid-century California), although Symphony is very, very sweet.