Cooking alone or cooking for one can get a bit draggy so on the fourth day of my cooking spree I enlisted two friends to come over and help.
I planned to make the moussaka recipe from the Lo-Carb Gourmet book and then roast a medley of vegetables so there was some prep to do. With waiting around for things to cook so we could get onto the next stage we had lots of time to indulge in some wine "tasting" and to snack on delicious cheese and crackers (no crackers for virtuous low carb me) to keep the hunger pains at bay.
Before we got started on the serious cooking the first decision was what wine to open. I decided that a 2008 Quails' Gate Gewürtztraminer would go nicely with the Cambozola, Brie, and with a nod to relatively lower fat cheese, the Dutch Cantenaar of 18% MF, that I had put on the cheese tray.