Spaghetti with mushrooms, pine nuts, and hard sausage; salad with new lettuce and avocado; broccoli – 20 April 2012

D cooked another dinner using as a base the tomato sauce he cooked a few days ago, using fresh tomatoes from a Bowl “use me quickly” bag, with onions and thyme.

Tonight he sauteed some sliced mushrooms, pine nuts, and chunks of hard sausage, and added the tomato sauce to that. He served this over spaghetti. It was very good! He also made a salad using lettuce he planted a few weeks ago, which we got at Yabusaki’s nursery. The lettuce was exceptionally tender, and the salad was wonderful. He also used a Haas avocado and some flowers from a volunteer borage in the garden. He also cooked some broccoli heads, and then squeezed lemon juice over them. They were done just right, so the little flowers scrunched very interestingly!

Before dinner, D handed me halves of two radishes for an appetizer. No extra dishes to wash this way.

We had our official Friday Wine, Cantina Zaccagnini Montepulciano d’Abruzzo, which we get at Costco. This was an especially good bottle, and we thoroughly enjoyed it! Someday I have to look up what ‘il vino “dal tralcetto” ‘ means.

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

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