The other week, I had said something about wanting to leave Monday night (instead of Tuesday morning) for Amherst, to avoid the snowstorm on Tuesday. I went off to coach, and when I came home, Ed was in the process of cooking a steak tenderloin, mushroom risotto, and opening a bottle of wine from when we were last in France. Needless to say, I stayed home that night! What a bribe =)
This makes me start drooling. The risotto was a regular sort of risotto, with oyster mushrooms and shitakes in it, and then some oysters and black trumpets fried in butter until they're crunchy, and sprinkled on top of the risotto. Oh man, I just started drooling again. 
We also had a very tasty salad, with a cilantro-ginger-lime vinaigrette. The vinaigrette is the only real recipe from that night... 
Cilantro-ginger-lime vinaigrette
About a handful of fresh cilantro, rinsed
~1" cube of fresh ginger, peeled
1 lime, its zest and juice
olive oil
lemon juice, to taste
salt, to taste
In a food processor, combine everything. Process that up, until it makes a smooth dressing. Taste it. Add more salt, lemon juice, or olive oil, as needed.
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