Spaghetti with fresh tomato sauce and mushrooms; asparagus; lettuce wedge – 19 April 2012

D found a bag of “use me quickly” tomatoes the other day, and made them into a basic sauce, cooking onions in olive oil, and then cooking the peeled tomatoes, and thyme, for quite awhile.

And salt, but, it turns out, not enough. Today he sauteed some mushrooms in more olive oil and then added some of the sauce, which we had over spaghetti. He also found cheap iceberg lettuce at the Bowl, and continued the recent tradition of “lettuce wedge,” this time making a dressing using our pricey little boutique olive oil from the Pasta Shop, balsamic vinegar, and shallots. He cooked the last of the batch of asparagus he bought the other day, boiling it and topping with a bit of butter. We had a slice of the current no-knead bread, too.

 

He brought up a bottle of Chateau Larkan Bordeaux (Grocery Outlet) which was fine, but not anything to write home about.

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