Eastside Road, August 5, 2010—
MEAGER AMOUNTS, BUT tasty and sufficient. The usual breakfast: two bowls of caffè latte — I give thanks for our Faemina every morning — and a slice of toast with a little honey. The routine lunch: a slice of toast spread with almond butter. Tea-time: about an ounce each of almonds and cashews. Tonight I ate alone, and forgot to prepare anything ahead. The garden gave me a hatful of peaches, one or two of which I'll have later; a couple of cups of delicious mulberries, ditto; and plenty of lettuce and arugula for a salad. Tonight I just tore up the lettuce, squeezed a bit of lemon juice over, sprinkled in some salt (grinding it between thumb and forefinger), and sprinkled it with olive oil.
With it, a couple of slices of toast, rubbed with a clove of garlic and drizzled with more olive oil; afterward, a piece of Bleu d'Auvergne — delicious and buttery — and another of nagelkaas, that fine Frisian hard cheese flavored with cloves. There'll be some fruit later on.
Rouge du pays de l'Hérault, Moulin de Gassac, "Guilhem", 2008
1 comment:
I have one of those huge, heavy copper and brass espresso makers, with a steamer stem on the side. I must admit, that if it weren't for the bother of washing the darn thing, I would use it more (hardly ever do).
So much easier to get lattes and mochas out, where they maintain those industrial scale units. Though I don't get coffee out that much. Very occasionally will grab a quick hit of espresso on the run, as the Italians do.
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