That was my dinner. Some nice polenta with basil, peccorino romano, a little butter a little cream cheese, salt and pepper. Served with a saute of peppers, onions, 'shrooms and zukes, and some nice little strips of top sirloin in au jus.
I'd suggest a Domaine Weinbach 2003 Gewurztraminer Altenbourg Cuvee Laurence
or perhaps Domaine Tempier 2007 Bandol Rosé. In any case I had a Yuengling, that wonderful chinese sounding beer from Pottsville, PA--it was AWESOME!!
For dessert? An ice cream sammich!
Not too shabby for a single burner hot plate, eh?