WELL NOT REALLY, it's from Franco Dunn of Geyserville and Healdsburg, of course. He sells them four to the package, and we only eat one apiece, so either they show up at frequent intervals, or they go into the freezer.
The freezer is known to be full. I used to keep the gin there, and even a couple of Martini glasses. Those days seem to be gone. It's all I can do to get a couple of trays of ice cubes in there. But I do not complain, nor do I interfere. Cook has been known to find some good stuff salted away.
In any case this is another of the Salamelle di Mantova that I wrote about two days ago, pork and, Cook thinks she remembers, a hint of cinnamon. And I ran into Franco the other day, in a grocery store of all places, and remembered to ask him about the riso alla pilota: it's more a pilaf than a risotto, I think, and you free the sausage from its casing, brown it a bit, and combine it with the cooked rice. One of these days… (and I'll put a few raisins in, too, to enhance the medievalism.)
In any case, tonight Cook put some fine potato salad of hers on the plate, and sliced up a couple of tomatos; we had a green salad afterward. A nice summer supper.
🍷Fume blanc, Ferrari-Carano, 2016; Rosé, La Ferme Julien, 2017
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