There wasn't time for Cook to wrap it with its herbal flavoring and tincture of miracle juice, as she usually does these days; she simply salted and peppered it and broiled it, squeezing lemon juice over it afterward. With it, favas-and-potatoes, a combination I've come to cherish — how long will the favas last, I wonder, now that summer's here? Best not to dwell on that!
And, since I've been a bit liverish, a few pickles on the plate. You can't depend on Fernet Branca for every occasion.
TODAY, ON THE OTHER hand, we had pasta. But what pasta! I've written about it before, and here's the link: somewhere on the page you'll find another link, either to the recipe or to the means of getting it, I don't remember which. Green salad afterward, of course, as was true yesterday…
I'll try to catch up on the previous few days later on — but no promises!