Eastside Road, September 30, 2014—
NOTHING BETTER, after two weeks away, and twenty-four hours and three flights and meals in the air, than a simple supper at home with your best friend and otherwise constant companion, and it doesn't hurt that she's Cook. So, tonight, whole-wheat fusilli, dressed with fresh tomatoes, basil, and garlic, and Parmesan cheese, and a little olive oil, and salt and good black pepper — I always forget to mention that; we use Tellicherry, and grind it when it's used, of course.
A green salad, with Alta's quince vinegar in the vinaigrette, and fruit, and a piece of chocolate…
Rosé, La Ferme Julien
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