Spaghetti with lamb – an inside-out ravioli pasta; fresh tomatoes – 24 September 2012

D cooked tonight because I expected I might have to stay late, which indeed turned out to be true. I asked yesterday if he could use the 1/4 lb of ground lamb that I didn’t need for last night’s meatballs, and he said he could definitely use it – and he certainly did a good job of it.

He cooked the ground lamb with bits of red onion, garlic, rosemary, sage, and thyme, some nutmeg, salt and pepper. This he served over spaghetti, but allowed as how it was actually a Pasta Bible ravioli filling recipe. LOL!

He also halved the last tomatoes from our friend J, and just served them “as is,” and they were delicious.

He chose our old favorite from Grape Expectations (in new, tarted-up guise), Chateau Saint-Sauveur Cotes du Ventoux, now masquerading as a cheap California wine named “Cuvee Passion.” It was good despite the disguise đŸ˜‰

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