Eastside Road, August 10, 2012—
WE DON'T MAKE PESTO in small quantities; that would be silly. The photo I posted five days ago shows you our mortar, a nice heavy marble one; might as well fill it up. I'll be making more tomorrow: it's basil season. Meanwhile, we have a little left from last time, and once again we had it on whole-wheat penne — I don't know why I said fusilli last time; wishful thinking, perhaps. The hollow, grooved penne hold the sauce just about as well, though. Before, an ear of fresh corn; after, green salad, then some delicious Gruyère. And peaches, of course.Guadagni red, Preston of Dry Creek, 2011
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