14 March 2010 – Spaghetti with tomato sauce; chard

D re-ran the tomato sauce for spaghetti that he made a few nights ago. He added some herbs and mushrooms again. He made chard on the side – I think boiled briefly, and served with salt and pepper. The pepper was a really interesting taste.

We had a Beringer wine with this that was good but not spectacular – but quite low priced online (we neglected to write the price on the back of the bottle, which we usually do). D liked it better than I did, but I have an icky cold and cannot be trusted. We also don’t know where we got it. Hm. Anyway, it says “Founders’ Estate” and “Old vine Zinfandel” 2007.

This entry was posted in Meat as a flavoring, Pasta-centered and tagged , , , . Bookmark the permalink.

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