Spaghetti with fresh tomato sauce; cranberry beans – 2 September 2013

D made a sauce using a bag of Romas from the bargain veggies shelf at the Bowl. I’m writing this the 7th, so do not remember if this was the first iteration, but I think so. main130902There are mushrooms in the sauce. I was home for Labor Day though the guys went to work, and D asked me to cook the cranberry beans he had shelled – perhaps 1 or 1 1/2 cups of them. I covered them with water and added five cloves of garlic, crushed, and a long (7 inches?) branch of rosemary, and cooked about a half hour. wine130902Then I added 1/2 tsp salt and cooked another 5 or 10 minutes, then covered the pan and let them sit. D just served these alongside the spaghetti for dinner. They were delicious! I left a lot of the spaghetti in this picture, and mixed in some more sauce and made myself a lunch for work. Tucked in a few of the beans, too.

We had a wine that was a gift from our friend H, and we enjoyed it with the meal – a Malbec from Mendoza, Argentina, 2012, which also says “Alamos, the wines of Catena.”

 

 

Lunch:

Lunch was notable, too, in that D used up the last of the sofrito in an omelette, which was perfectly delicious.

lunchmain130902He oversalted it, but he undersalted the zucchini, so eating them together in one bit worked perfectly 🙂 D cooked up some of the leftover Hoppin’ John, too. I think we actually had that no-knead bread in the picture first at lunchtime, but would not swear to it. Might have been… actually was, yesterday evening. Right. Read the blog, silly.

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