Agnolotti with fresh red sauce and a few Brunellos
The first Friday in August was a lovely 81 degrees as the sun dipped below the treetops. Fresh pasta from Eataly in NYC, wine from the basement. Throw some garlic and crimini mushrooms into the sauté pan, and the kitchen transforms into a savory, humid lively space.
An added bonus was the fragrant, bitter and rich olive oil with a semolina baguette. Simple stuff. Food and music.
Comfort food goes well with comfort music. Enjoy the weekend.
Where do you make food? Gas or electric?
I’m very interested in seeing how you interpret my musings. Let's go.
Person of Interest, anyone?
Shall make lots soup and chili this fall and winter.
Pearl Jam song stuck in my head - Hail Hail
All day away with soccer matches, so prepped early and let the pork butt cook :)