Last dinner

Eastside Road, September 15, 2014—

NOW THERE'S AN ALARMIST headline. What I mean is, simply, last dinner at home for a couple of weeks. I'm off to the antipodes tomorrow, and eating irregularly for me, I'm sure — but also eating well, because eating en famille. You'll see.

In the meantime, Cook regaled me with home pleasures: Franco's Toulouse sausage, liberated from the freezer and grilled in a black iron skillet; little potatoes quartered and cooked in olive oil with rosemary, garlic, and salt; and broccoli, first we've had in a long time.

Those potatoes: it's so simple. You just clean them, don't peel them, quarter them, put them in hot olive oil in a black iron skillet (fortunately we have a number of them) with rosemary branches and unpeeled garlic cloves, salting it liberally. Cook fast, until done.

Green salad after, and a little chocolate. Couldn't ask for a finer dinner. I'm going to miss this Cook!

Montepulciano d'Abruzzo, 2012