D is cooking Tuesday, Wednesday, and Thursday evenings now, b/c of my work schedule, and also some Mondays. He revised the pasta sauce I defrosted yesterday (which he made, originally).
He finely chopped the remainder of the mushrooms from Saturday (the bases, the tougher stems, etc.) and a couple of newly bought brown mushrooms, and sauteed them in oil with some rosemary, salt, and pepper, and then added them to the sauce. He served thin bits of pecorino to put over the top (cut with a carrot/potato peeler). It was great! He also served cold veggies and olives.
We had a wine he bought at BevMo on a “buy one, get one for 5 cents” sale – Cheval Quandard Reserve, 2005 – so it was a $20 wine for $10. That was nice. Oddly, it lists the grapes – Merlot/Cabernet Sauvignon – which seems strange for a French wine. I enjoyed it, but didn’t find it mind-blowing, especially for a $20 wine.