Spaghetti with shell beans and bread crumbs; tomato-basil bruschetta – 3 October 2018

This worked out well. We had planned for D to use the cooked shell beans (the ones in narrow, whitish/cream skins) for a pasta. Then I remembered I’d actually be home just before dinner, as I was attending the Hitchcock Lecture till at least 5:30. (I took the bus, which worked very well.) D made a wonderful pasta – he cooked the beans and some of the garlic that was boiled with them, some sage, “too little olive oil” he says, and then some crushed bread crumbs, and tossed in the cooked spaghetti, which stayed warm while he toasted the bread (no grill tonight) and spooned over the tomato/basil mix, which he had made previously and kept int he fridge (it’s especially good cold). It needed salt, and I think he was in a rush, having been on the phone with his brother, and also attending to the feral, who took this occasion to come in and check out the house (purring!) while I was in the shower. But anyway, good dinner. Just after I got home, D went out to the Bowl and got an Acme Sweet Batard for dinner, and refilled the old Costco black pepper container with bulk peppercorns.

D chose a 2014 Domaine d’Albas for this dinner. I didn’t think it was one of the better bottles we’d had, but good enough.

Lunch:

We had one of our favorite comfort foods, that I wish we could have in winter, but no decent tomatoes then, and now we have Dirty Girl dry-farmed early girls. Used perhaps six of them? Small to tiny. I cooked up 1/2 cup of peas – D’s suggestion – and that was really a good amount. I had also boiled up 4 hard-boiled eggs, and D cut up two of them while I made the sauce. We had two slices from the new Acme Sweet Batard under this. The white sauce recipe was at the top end of what was a good amount. I used something over 1 Tbsp butter – could have been 1 1/2 Tbsp – and a rounded Tbsp flour, 1/2 tsp salt (yes!), several grinds of pepper (rather a lot), and a 1 1/8 cups of whole milk after cooking the butter and flour for a few minutes. 1 cup would likely do it, given D doesn’t depend on as much sauce as I do, but this worked. Love this!

Lunch is even prettier before the white sauce is added šŸ™‚

 

 

This entry was posted in Beans, Legumes, Lunch, Meatless, Pasta, Vegetarian and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

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