Roasting weather is upon us, so a pork shoulder got crammed with many garlic cloves and then goodly slathered with thyme, more garlic, oregano, rosemary, pepper and salt mashed to a paste in the suribachi. Into the oven, and then some blue potatoes steamed, skinned, and mashed with yogurt and parmesan went on the back of the stove to keep warm while I steamed some broccoli in the same pot. A quick pan sauce of fresh plum, ume vinegar, honey, red wine, demi-glace, and broth reduced, then poured on the meat for color, contrast, and a bit more moisture. A 1999 Lignier Chambolle-Musigny was a good match, but a little thin- probably a tad past its prime.
