Pesto

Eastside Road, September 8, 2010—

WHEN DID WE MAKE that pesto? Oh yes, a week ago yesterday. Pesto has many virtues; one of them is longevity. They say you can freeze it, but we never have; at most we keep it in a little container, glass or plastic, on a crowded shelf in the icebox — excuse me, refrigerator — until it works its way to the front of the shelf.

And today was another of those days to busy to spend much time thinking about dinner, let alone actually working on it. The gardener spends her day in the garden, the clerk spends his time at the computer. Then there's another ball game to watch, while peeling another batch of apples.

So L. boiled up some fusilli, I made the usual salad dressing, L. sliced a few tomatoes to eat as an entremets. E basta così.

Vin rouge de pays de l'Herault, Mas de Daumas Gassac, 2008