But we make an attempt 🙂 I weighed the leftover fresh pasta we made the other night, that was not needed for ravioli so we cut it into something like fettucine. 2 oz, which is to say, one serving. I warned D about this, but he thought my idea of serving asparagus with aioli would finish out the meal just fine, and he was right. I cooked the pasta 2 minutes in salted water, scooping out hot water to fill and heat the “bowls” – which were Russel Wright coffee cups for this meal – before draining the pasta. I returned the noodles to the cooking pan and added the defrosted 2 cubes (about 1/4 cup) of Wells sauce – Patricia Wells’ simple but great tomato sauce – to which I had added a few sage leaves from the garden. I tossed the pasta with the sauce, and then put in lumps of goat cheese, and folded in till they melted a bit. Dumped the heating water out of the bowls/cups and served the pasta. The asparagus I cooked earlier, boiling 5 minutes (thickish asparagus) in slightly-salted water, then moving to an icewater bath till cold. I dried the chilled asparagus spears in a towel, and moved them to serving plates, and put them into the fridge till time to eat. I added a goodly splash of olive oil to the aioli to think it, and spooned over the asparagus, and that was that. Delicious way to serve asparagus!
I bought a Country Batard from Morell’s just before lunch, and we had some of that for dinner. Also, D pulled up a bottle of our new Chateau de Manissy 2015 Cotes du Rhone from Wine Mine, which worked great for this meal.
Sandwiches were Morell’s Country Batard, Cheese Board Fontina Valle d’Aosta, romaine, and mayonnaise (and mustard, in D’s) Very good. I cooked up some green beans that D bought yesterday, steaming them 4 minutes and tossing in about 1 tsp butter. They seemed a bit undercooked, interestingly. Didn’t even chek b/c I have long-term confidence in that 4 minute steaming time.
Treat: D rediscovered fresh-squeezed orange juice – and we discovered that two Valencia oranges make a good glass of it, so it’s not that expensive, or difficult. D discovered these little glasses with internal vertical indentations in the glass at Urban Ore and decided they were orange juice glasses, which started the whole thing.