Spaghetti with defrosted tomato sauce – 11 December 2013

D cooked (finally… doing photography in the basement till 8:30 or so…) more of the spaghetti sauce I defrosted the other day, adding mushrooms and some Columbus salsiccie secche from the Bowl – a dry sausage. It was quite tasty, but needed a bit of salt, which we provided by grating some parmaggiano over the top.

bread131211Somehow I forgot to take the main dinner picture, but I did photograph the nice new Acme Italian Batard. We had two leftover wines with this: the Ol’ Red and Grifone Chianti. All good.

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