Wednesday, April 21, 2010

Grilled sausages

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

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