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Grilled blackened red snapper
remoulade sauce
Grilled asparagus
Rice
A bottle of Pewsey Vale Riesling - perfect accompaniment
Grilled blackened red snapper
remoulade sauce
Grilled asparagus
Rice
A bottle of Pewsey Vale Riesling - perfect accompaniment
Spring produce is showing up in force at the farmer's market. Apples are gone, but cherries and basil made their first appearances yesterday.
The basil was a dollar a bunch, and the bunch was more like a bouquet in size - a bouquet of flowers, not a bouquet garni.
Mrs Rughi and I were inspired to make pesto pasta. She mixed basil, asiago, olive oil, garlic and a little s&p in the cuisinart while I rolled out a 3egg batch of linguine. I love fresh pasta almost as much as I love fresh pesto!
We were so bewiched by the scents in the kitchen and the promise of the linguine hanging to dry that we totally bagged on the broccoli and ate pasta with only some good Acme baguette (you Bay Area guys know how good Acme is fresh).
I already am looking forward to leftovers at lunch tomorrow.
Roger
Nothing like fresh pesto, we are at least a month away here in NY for our home grown basil, So no toasted pinoli in your pesto?
Nothing like fresh pesto, we are at least a month away here in NY for our home grown basil, So no toasted pinoli in your pesto?
Pozole
Warm flour tortillas
Lots of hot sauce