Spaghetti with fresh tomato sauce; romano beans – 17 September 2012

D took over cooking since I got home rather late to do both that and wash my hair before dinner.

He reheated his tomato sauce with cranberry beans, adding in the other half of the hottish pepper from our friend J. This was quite noticeable, but just about the right level of heat, we thought. He also boiled romano beans and served them with butter.

D also baked a new loaf of no-knead bread, using 2 cups King Arthur bread flour, 1/2 cup Central Milling Co unbleached flour, 1/4 each of King Arthur “white whole wheat” and 1/4 semolina, plus a bunch of Grape Nuts fines.

D chose a wine we got earlier this year from Grocery Outlet, Terramia Montepulciano d’Abruzzo (2008). We enjoyed it. It’s a good, drinkable wine, which we got for $6.

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