Dinner tonight: Angel Hair pasta with monastery sauce, Parmesan reggiano and grated Romano cheeses. Sauce from freezer. Fresh green beans, sautéed in butter, s&p. A glass of red for H, I haven’t tried it yet. Had a small glass of Chardonnay before dinner.
12 Likes
Wow, you’re sharp-eyed, the plates arrived yesterday via the post! I’ve tried to collect each time a few items from this Serax collection (scroll to the bottom of the page).
Stunning! Wish I had your postman!
1 Like
Friday Lunch.
Frittura = Fresh wild fish battered in ecological chickpea flour, fried zucchine, fresh fried arcs of calamari and more deliciousness. Calzone to start off with. The finale a simple pappardella All´uovo, egg pasta with a simple fresh tomato sauce with fresh basil … Marinara …
17 Likes
Lovely. I can hear the crispiness from here.
2 Likes
Mrs. P made an awesome arugula salad with grilled shrimp and fennel that also included minced garlic, lemon juice, salt, paprika, pine nuts, olive oil, oranges, mini peppers, crispy duck cracklings, radishes, and balsamic 
It all went great with Sailor’s Superstition red blend aged in rum barrels.
16 Likes
15 Likes
Friday Night Dinner: NY Strip Steak with Ballymaloe Steak Sauce, a big-ass baked tater with the PSTOB and sour cream, and asparagus.
And wine. Which thankfully was the only thing I had to stock up on tonight.
15 Likes
I bet you’re appreciative of that working deep freezer inventory right now, eh?
1 Like
I thank my late mother for gifting me that small chest freezer in 1997 when she moved from PA to MA in 1997. 
9 Likes
Stunning !
1 Like
Beautiful plating
1 Like
Many Happy Returns to your partner!
1 Like
Was amazingly crispy and divinely delicious.
Thank you and have a nice weekend …
2 Likes
recipe please? that looks divine!
Thanks! I made my recipe for pörkölt, amped up the seasonings and tomato paste quite a bit, thinned with broth, and simmered diced potatoes and carrots in it until tender. Done in the IP, natch 
.
1 Like
