Eastside Road, October 5, 2011—
BACK TO THE ICEBOX, as I call it, for dinner: the rest of the pesto. Fusilli, as I've noted before, are the perfect extruded pasta for trapping sauces, though I'm beginning to wonder if a flat pasta — tagliarini, say — wouldn't ease the process of distributing a clumping sauce like pesto throughout the dish.
You see the problem here. Well, pasta is like motorcycles and chess: it teaches patience. We had tomatoes, too, and a nice big green salad with just about the last of that delicious vinegar we've been enjoying, the one that had had sour cherries pickled in it. I'll have to get busy and make another batch; there are plenty of cherries in the freezer, and they'll be good with various holiday meals in the next couple of months.
We had another cantaloupe, too. I picked the next-to-last today; this one was picked a few days ago. They're not much bigger than a softball, and I'd thought they'd be losing flavor by this time. Not at all: this was one of the best of the crop.
Pinot grigio, “Grigio Luna,” Villa Borghetti, 2010 (When opened a couple of days ago I thought this dull and closed, lacking in both flavor and aroma; tonight the second half of the bottle seemed much better)
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