Six week-old Melrose wasn't really up for a blow-out New Year's Eve. We rang in 2010 (at 10 p.m., still in '09) with Melrose and my mom, kicked-off by fat-free pork rillettes, followed by a delicious beet and radicchio salad with goat cheese and pistachios, and capped by braised pork chops with tomatoes, anchovies and rosemary. I overcooked the pork chops (nothing worse than dry pork- it's fatal), but the piquant sauce was a great foil, served alongside polenta. This is a good time to point out that The New York Times proffers some of our favorite recipes. Required reading.
The celebratory sparkler was De Vallois Grande Cuvee from Saumur. Alert readers recall that I'm not an authority on sparkling wine, but this one served our meal ably. Thanks to our good friends Matt and Sidney for the bubbles.