Meatballs and salt cod

Eastside Road, January 6, 2011—

A LITTLE BIT OF business in the nearby town of Petaluma this morning, and then a stroll about town, stopping for lunch at a local favorite — so well liked that another long community table had been added since our previous visit, and there were only two places to be had, next to a couple of strangers who soon became amiable acquaintances.

All we could desire, of course: so L. ordered an egg-salmon-tomato sandwich, good but a little too complicated she thought, and I had these fine Italian meatballs on polenta.

With them, a glass of Garnacha, details unremembered.

•Della Fattoria Downtown, 141 Petaluma Boulevard North, Petaluma; tel. 707-763-0161

Supper tonight was the rest of last night's salt cod, and now I can tell you the recipe, or at least steer you to it, for L. found it online. She notes that thick pieces of dried salt cod should be soaked for up to two days; even so, as mentioned yesterday, this casserole was too salty — you should soak the cod in changes of water until the water no longer tastes salty, think I.

Cheap Pinot grigio