Since the can of anchovies were opened, I decided to roast some small potatoes and drizzle them with bagna cauda, an anchovy and garlic based oil. Super delicious and definitely think even a person who didn't like anchovies would slurp this up.
Kevin ended the night making the brine for these cucumbers/soon-to-be-pickles that we bought at the authenticly ethnic Alemany Farmers Market.
Kevin has 2 pounds of pickles currently brining in our basement.
Oh, and we broke open our bottle of Greyhound "Res Q" pinot noir from Napa, in honor of our dear Babar who is being boarded for the weekend with his greyhound friends in Oakley.