IF YOU TYPE the word "penne" into the search box up in the upper left corner, as I just did, you'll find at least a hundred posts to this blog, going back over the last ten years. And a surprising number of those posts — or maybe it's not all that surprising — contain a photo remarkably like this one.
Well, here they are again, those whole-wheat organic penne Cook likes so much, in that tomato sauce I like so much. We had the green salad afterward, of course, with my usual vinaigrette: mash a clove of garlic with salt, let it steep in olive oil, add red wine vinegar, whip with a dinner fork briskly (with a side-to-side motion, leaving the tines below the surface, you don't need air in the vinaigrette).
🍷Zinfandel, Preston of Dry Creek, 2015, yes yes
For lunch we'd gone out to the coast with a couple of friends visiting from Hawaii. Norman knew a place whose fried-oyster hoagy he particularly liked. Fine; we all have different tastes: I've never been particularly attracted to fried oysters. I had three of them my usual way: on the half shell, no lemon or vinaigrette. Delicious.
And fish and chips — local halibut battered very lightly and deep-fried in peanut oil, with good French fries on the side, and a generous glass of someone's Albariño.
•Fisherman's Cove, 1850 Bay Flat Rd, Bodega Bay, CA ; 📞(707) 377-4238
☛RESTAURANTS VISITED, with information and rating: 2016 2015 2017
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