Spaghetti with mushrooms, pinenuts, parsley, and Romano; Brussels sprouts – 7 December 2012

We had some mushrooms we have to use up, and also a bit more parsley, so D suggested we (actually he) make his signature pasta for dinner. It goes great with our Friday wine, too, so all to the good. He cut up the last of the large Brussels sprouts I got on sale at the Bowl – quartered them, then boiled about 4-5 minutes, drained, and reheated in butter. D also cooked some no-knead bread today, having mixed it (obviously) yesterday. He used mainly King Arthur bread flour, with some Central Milling Company white flour, and some… breadcrumbs! I think these were from a dinner when we used breadcrumbs but had too many – ah! the passatelli! Anyway, the bread was delicious.

This was an especially good bottle of our Cantina Zaccagnini Montepulciano d’Abruzzo (2008). This was still from the cases we’ve gotten at Costco.

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