Eastside Road, April 21, 2010—
MY TURN TO make dinner today: guacamole for an appetizer; then three little artichokes halved and steamed in a little white Alsatian wine with water and olive oil, chopped shallots and garlic. With them, a couple of grilled pork sausages (ossabaw, delicious) and fusilli. Green salad.
Vin d'Alsace, "Now and Zen"; Nero d'Avola