Hominy and chorizo

Eastside Road, October 21, 2016—

FIRST DINNER AT HOME in over a month, and no one was in a mood to make much of a thing about it. Cook sweated some onion in some olive oil, then added some crumbled-up chorizo to the skillet. While that was browning she opened a can of hominy. Some things don't suffer from having been canned.

She minced a good-sized handful of parsley leaves to sprinkle on top. I made our usual vinaigrette for the green salad. A banana and some dark chocolate served as dessert.

Cheap Pinot grigio

☛RESTAURANTS VISITED, with information and rating:  2016 (soon to be brought up to date)       2015