Saturday, November 19, 2016

Fusilli with tuna

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Eastside Road, November 19, 2016—

IF MY BRAIN seems unusually active today it is because we dined for the third straight evening on fish, and we all know that fish is brain food. (I have occasionally wondered how often brain is fish food.) I don't feel unusually intelligent just now, but perhaps these developments take time.

Cook opened a jar of her excellent tomato sauce, made per the instructions in Alice Waters's My Pantry — have I written about that? — and emptied a can of tuna into it when it was heated; then tossed the result with the cooked pasta, and dusted it with Parmesan cheese.

Green salad afterward, and then…

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People say, now and then, on hearing of my Companion, gee, you must eat a lot of wonderful desserts. Well, no. The last thing a retired pastry chef wants to do is make dessert every day; it would be like a retired newspaper critic maintaining a daily blog. So elaborate desserts here on Eastside Road are limited to the occasional birthday, or family dinner, or dinner for invited guests.

Instead we generally make do with a piece of chocolate or a fruit plate. I thought tonight's was pretty: a Clementine bought a few days ago from Didar, at the Berkeley Farm Market; a couple of dates, a few bits of candied citrus peel given us months ago by friends who grow citrus in Ojai.

Cheap Pinot grigio

RESTAURANTS VISITED, with information and rating:  2016   2015

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