We really hadn’t decided who was cooking, but D volunteered to go look in the fridge and see what he could come up with. He’s amazingly good at that. He made a pasta topping out of salsice secce (I think Columbus), some sugar snap peas I bought awhile ago and didn’t realize we still had some of, and some pine nuts, which he toasted perfectly in the frying pan. Also garlic and olive oil, but I suppose that is obvious?
We had leftover wines – the Chateau Liversan from last night, and the Caravaglio from the 26th. The Liversan survived a bit better, but both were fine, really. We also had more of the Acme Sweet Rustic Baguette, which we froze last night after dinner.