Fusilli

Eastside Road, November 8, 2013—

BRING A POT of water to a boil; throw in some salt; add the fusilli; cook for eight or nine minutes. (Depends on the pasta: this was hard wheat.)

Meanwhile, chop up a lemon with a clove of garlic and a little salt, and open a can of tuna, squeezing out all the superfluous oil.

When the pasta's cooked al dente, drain it in a colander and add the lemon-garlic and the tuna, tossing them in.

Serve, grinding fresh black pepper on top. Here you see some nice green beans on the side.

Green salad afterward; then pears and a couple of chocolates.

Picpoul de Pinet, Mas de Daumas Gassac, 2011