Spaghetti with Calabrian sausage; carrot – 27 February 2013

D is cooking this week while I’m in overload mode. Tonight I arrived home to find him cooking a pasta topping consisting of one Calabrian sausage from Christopher Lee, broken up, a bit of chopped red onion, and parsley, all cooked in oil. We had almost the last of the Acme Italian Batard, and before dinner D scrubbed up a carrot from the farmers; market for each of us. Good dinner. He chose another wine from (we think) Trader Joe’s, a Toscana 2009 called “Centine,” which we enjoyed well enough, but were not seriously excited about. It cost $9.99.


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