I'm writing, of course, of fondue: white wine, a splash of kirsch, a blend of Gruyere and Emmental cheeses, and an evening of dipping and sipping (a white wine from just across the border in the Jura region of France). For me, there's no more relaxing and pleasurable way to eat.
When we make fondue we tend to eat it all; the rubbery mass of congealed cheese in the fridge isn't nearly as appetizing the next morning. So this time we limited the amount, and the number of fixings, to a reasonable repast. Sliced apple and Bosc pear, blanched potatoes and broccoli, and a baguette just out of the oven. We enjoyed it all, and still had room for a slice of pie.