Odds and ends

Eastside Road, Saturday, December 8, 2017—

YESTERDAY WE RETURNED to those Niman-Schell "Italian sausages," which seem to me more like typical and not very exciting New York hot dogs — made much more attractive with sautéed peppers and onions, as the previous time, but this time with sliced potatoes as well.

Today for lunch we had this delicious split pea soup. Cook follows Deborah Madison's method, in Vegetarian Cooking for Everyone — everyone, including us, though we are far from vegetarians, which of course was Debbie's point.

Then for dinner simple cheddar cheese and sliced raw onion on toast. It's funny: for nearly twenty years, when I was working as a journalist, I couldn't eat raw onions — they troubled my digestion. The minute I retired, raw onions posed no problems. I suppose this is related to stress — but then why have they not begun troubling me again? God knows there's plenty of stress in this country these days.

But toasted sourdough, its crust liberally seeded with sesame, and thin slices of aged cheddar, and thinner yet slices of raw onion — what a treat!

No green salad: a side dish of cauliflower instead.

     🍷Cheap Nero d'Avola

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