Penne with Sundried Tomatoes and Arugula; Arugula salad with Blood-orange vinegar – 22 September 2012

R, who has just moved into a new house and is living out of boxes, came over and cooked us dinner, instead of inviting us over. He cooked Penne with Sundried Tomatoes and Arugula, from epicurious – a wonderful dish!

I bought R this blood orange vinegar as a present a couple of years ago, when we were in SF with D’s Dad P. We walked through Ghirardelli Square and stopped in to this wine tasting place for lunch. I bought garlic grapeseed oil for myself, and the vinegar for R because it was his favorite. They areĀ  both from Chateau St. Jean, in Sonoma. Anyway, R made a salad of arugula with a bit of tomato and “tiny bits of basil,” and made a dressing with the blood-orange vinegar, olive oil, salt, pepper, and a little bit of garlic. It was a delicious salad.

R bought a loaf of Acme Italian Batard for dinner, and it was terrific, of course.

We had a CalStar Sauvignon Blanc for “cooking wine” while R cooked,

and then an excellent “Cotes du Saint-Mont” from Chateau de Sabazan (1999) with dinner. The tag on the wine said to keep it till 2007, so it was past its prime, but you could have fooled me. It was still excellent.

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