The temperature outside is flirting with the 100F mark. No air conditioner, although the thick stone walls are keeping the house at a steady 85 degrees, and near the work counter, an oven preheating to 375F.  The coolest (in every sense of the word) rolling pin I could grab to prevent a pie dough from turning into a wet tissue before draping it into the mold was a chilled bottle of Domaine du Bosc, Chardonnay 2006 wrapped in Saran wrap.

Note: The crisp fruity wine with an oaky undertone is also the perfect refreshment for the cook.

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