lsanderson | Last night, we fondued...

Cashew Fondue -- with pimentos, garlic, Gruener Veltiner, lemon juice, garlic powder, rice flour, and Worcestershire sauce. (We didn't need to be vegan, we just needed to avoid cheese).

Bagna Cauda: olive oil, butter, garlic, and anchovies -- and, in this case, a few capers since that is the can o' anchovies I opened.

Swiss Fondue: Emmentaler, Gruyeres, and Comte, Gruener Veltiner, mutard de meaux, kirsch, garlic, lemon juice, and a wee bit o' corn starch.

To go with this, we had French bread, asparagus, green beans, pea pods, grape tomatoes, baby taters, baby peppers, broccoli, carrots, celery, and green onions.

For dessert, a molten chocolate cake, bowl of melted white and milk chocolate with fruit (pear, Clementine's, sumo mandarins, and apples, which we forgot) rye brownies, peanut butter rice crispies, and possible a few more things.

It was great fun. And, we played vinyl until the music (OK, battery) died.