Eastside Road, October 4, 2010—
GUACAMOLE WITH THE FOLKS who live down the hill before dinner, with a nice bottle of rosé; then a simple supper: soup and salad. Lindsey made a delicious shell bean soup based on chicken stock, flavoring it with chopped onion, oregano from the garden, and a chiffonnade of cilantro.
Yes, those are tortilla chip fragments floating on the soup: no need to let them go to waste. The usual green salad, and an ice cream sundae — caramel sauce and slivered toasted almonds. Special!Vin rouge de pays de l'Herault, Mas de Daumas Gassac, 2008
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