Spaghetti with ham and pine nuts; romano beans – 25 July 2013

I shot this when it was still on the stove, just after D plated it, since the light from the window was so great.

I shot this when it was still on the stove, just after D plated it, since the light from the window was so great.

D is cooking, and bought a small package of Kentucky Legend sliced ham yesterday (among other things – when he went to the Bowl just to get bread). He cut a few slices of ham into matchsticks, and cooked those in olive oil with some pine nuts (pine nuts first, I think) and quite a few leaves of sage from the garden in large pieces, plus a bit of pepper. This he tossed over cooked spaghetti. He also cooked some romano beans in water, then reheated a bit in butter. Delicious dinner. Also had more of the Acme Italian Batard from yesterday.

wine130725D brought up our latest house wine, Domaine la Milliere 2009 Vin de Pays de Vaucluse, an interesting wine that we both loved on first taste, and bought by the case at the North Berkeley Wine sale this month.

One of the white peaches from Woodleaf Farm at the Tuesday farmers’ market was getting the hint of mold around the top, so we ate it for dessert instead of holding it for a breakfast. I love summer fruit season!

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