Lunch in Corvallis

Portland, April 24

LUNCH AT DOUG'S today, always a special treat. Everything is so pure, clean, and focussed. He'd baked my favorite bread, ciabatta; on it we spread a concoction he said was a recipe of Virgil's: pecorino (and a little mozzarella) grated and combined with chopped lovage, cilantro, and rue, in declining proportions, bound with very good olive oil. With that, a tossed green salad.
I don't know where this might have been found in Virgil; probably the Georgics. I have to look through them when I get home; also find where Lindsey's planted lovage. What a fine herb it is!

Pinot noir, Oregon, 2004