D said he had not had this dish in too long, and there were mushrooms, so this was what he wanted to make for dinner. No problem with that! This is a great recipe, of D’s own design: sauteed mushrooms and pine nuts, later parsley, tossed over spaghetti, and shaved pecorino romano over the top. He peppers the pecorino romano, which, in addition to tasting good, is very pretty.
Of course we had our Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo, and it was delicious – a really good bottle. Bought at the Bowl.
While I was away, D made Mom’s chili, after a fashion (for ex: thinking we lacked normal chili powder, he used pimenton d’Espelette instead) and there were two generous servings left in the fridge, so we had that for lunch.
Clearly, lunch is not the “meatless” portion of our program.