D cooking – we hadn’t planned anything, but D noted that we had parsley in the yard, and mushrooms (and of course, always pine nuts) in the fridge, plus a couple of tiny slices of a Long Italian loaf from Acme, and some frozen bread in the freezer we could use. He ended up using the last of the pecorino, further reinforcing our need to go to Costco next weekend (or, preferably, yesterday, but that is no longer an option…) For this recipe, D cooks mushrooms in olive oil, and adds pine nuts to toast them up a bit, and parsley not long before the end. Usually he shaves the pecorino with a carrot peeler, but this time he used our little parmesan grated and grated it finely. I took the main photo before adding the cheese.
We had a nice pear from Woodleaf Farm for dessert, and a leftover 2/3 bottle of Madiran from… I don’t remember when.