Again With The Meat & Potatoes

Rick and Julie extended their visit long enough to have an early dinner, so I braised some lamb ribs in wine, tapenade, preserved lemon, and mirepoix. While they were getting tender, I steamed a big parsnip, a celery root, and the leftover potatoes from the night before then mashed them up with some butter. Baby kale (thinned from the winter bed) and green mash to finish. Fall makes for such good eating, and drinking, though a 1999 Vosne-Romanée by François Parent did not impress.