Here’s Tuesday’s entry:
We made the tomato sauce with a can of tomato puree, chopped mushrooms, shallot, garlic, celery and sugar and spice and everything nice. The cheese is sliced fresh mozzarella. We used Barilla penne.
The salad dressing is the French dressing from The Joy of Cooking, page 360 of the 1975 edition. Easy and delicious.
The little bowl of olive oil is Canestro Extra Virgin Olive Oil infused with garlic and chili pepper straight from Italy via a co-worker’s suitcase. Very olivey and spicy. A perfect gift for us and it went well with the French baguette.
The wine was Rhone and it was an excellent motivator for me to quit dragging my feet and finish writing my paper that is due on Thursday. Talk about being apathetic. Anything, and I mean absolutely anything, was a welcomed distraction from working on that paper.
Correction (3/29):
Jeez, I forgot to mention the sauce had sauteed italian sausage from here.
Looks delicious! Love Barilla pasta. But did you say the wine motivated you to write your paper? ‘Cause wine motivates me to have another glass of wine. More power to ya!
I should have said the prospect of wine with dinner motivated me to wrap up the final bit of that paper. Because one glass of wine always leads to another.
Mmmm….I love freshly sliced mozzarella. In fact, today at Hondo’s I had a beefsteak tomato and sliced mozzarella salad with a basil viniagrette. It was soo good!!!
That sauce looks yummy.
Amy, I love that salad. I can’t wait until we have real Hanover tomatoes-mmmm.