Eastside Road, October 3, 2017—
MY WIFE AND KIDS know: I do love spinach. To the extent that I even like canned spinach. When the kids were little Cook used always to keep a package or two of frozen spinach in the freezer for quick meals. I haven't seen frozen spinach in forty years, I think; and it's probably longer since I last had canned spinach. But I can still taste it.
Seems to me my mother used to cook an egg atop canned spinach somehow. I haven't thought about that for over sixty years, but I'm sure she did, somehow, probably on evenings when Dad was unaccountably absent from the dinner table and she could get away with a meatless dinner.
Anyhow tonight Cook prepared a spinach side dish — just fresh spinach leaves gently cooked in a little water and some butter. The main dish was one of Franco's sausages — Toscana, I believe — and a delicious sauté of potatoes and cipollini onions. Another thing about spinach: no need for a green salad!
🍷Red, "Guadagno," Preston of Dry Creek
☛RESTAURANTS VISITED, with information and rating:
2016 2015 2017
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