Aaah. I was thinking it somehow referred to a region 
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43 years for us. I hear ya.
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Ain’t love grand?
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Leftover 15 Bean Soup from the freezer. Freshly baked biscuits with brown sugar and carrots to go with.
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I’ll give it a try since I am drinking Manhattans. I can always make it “perfect” if I don’t like it.
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@Saregama reminded me of how good a simple pasta could be and a good way to use of some of my tomatoes. Fresh tomato pasta with basil. Tomatoes, garlic, basil, oo, s&p, squared spaghetti. Salad of mixed greens, radicchio, green onion and julienned salami, because I must have meat. Garlic sourdough toast and vino. Perfetto.
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Dinner last night.
Let’s just say we were all a bit inebriated. But not so much as to forget how to operate the camera on an iPhone.
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There are certain foods that pair well with innebriation. That definitely looks like one of them.
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Scungilli (sliced conch) with my fiery homemade marinara and linguine. This is a dish I make once or twice a year. Few restaurants serve it and even fewer people know what it is or have eaten it. In fact, if you Google “Scungilli Marinara”, my blog post on it from a few years ago comes up in the top ten. Talk about obscure!
There was a martini.
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We love conch/scungilli. Shoprite usually has it frozen around Xmas time and I’ll buy several packages to have on hand throughout the year. Our favorite preparations are Italian like your pasta or conch fritters.
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Rosh Hashanah dinner - Arugula salad with tomatoes, cucumbers, green onions and roasted corn, roasted baby carrots with Rose Harissa and sumac, farfel and mushrooms, and brisket, This brisket is from Adeena Sussman’s new cookbook Shabbat. It is slightly sweet and sour from a combination of onions, dry white wine, tomato paste, honey, and pomegranate molasses. Fresh pomegranate seeds and figs were added to serve. It was absolutely delicious. I am so glad there are lots of leftovers. Challah by The Sprout. Picture by Mr Bean because I was busy.
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That has happened to ma few times. Live and learn. Bummer!
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Comfort food!
We enjoyed an excellent dinner with our friends at La Lupa including crispy fried chicken with hot honey; gnocchi with lobster; fried eggplant; Jersey corn tortelli; pork chops; rice balls; Roman gnocchi; halibut; It all went great with an excellent red blend and Zinfandel.
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Oven roasted bone-in chicken thighs (with a spice mixture made from salt, chili powder, cayenne, paprika, garlic powder and pepper) and potatoes (briefly parboiled in baking soda water, dried, mix with rendered chicken fat). Served with Greek inspired braised vegetables (leek, carrots, onion, tomatoes and celery braised in water with cinnamon stick, bay leaf and red wine vinegar).
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I got hone late fron a matinee movie then errands this afternoon and I didn’t want to eat too late. I quickly defrosted the last of the marinara sauce in the freezer and made pasta arrabiata.
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A much more balanced meal than the pile of pasta I served up
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Could that have been cavatelli? Looks so good. Fish does, too.
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