…Which I would have posted last night, but I was interrupted by a trip to the emergency room for stitches to my pinky, which I cut on the foil cutter while putting away the leftovers.
Anyway, Rebecca’s been just as busy as I have lately, so as a chance to relax and catch up, we made plans to cook at my place. And, since it was Bastille Day, and I was in charge of preparations, I thought an Italian theme was appropriate
I got a whole lot of fresh basil, sausages, and other ingredients, and before she arrived, I fixed a Caprese salad of fresh romanita tomatoes, mozzarella cheese, basil, a splash of balsamic vinegar, salt and pepper, and olive oil, and left it to macerate. I also toasted some fresh pignolias for the pesto we made together to go over hand-made fettuccine.
The sausages themselves were chicken with basil and sundried tomato from Baron’s on Park St., and I sautéed them with fresh onions from the garden and a couple portabella mushrooms. Rebecca brought a nice bottle of red wine (No, it had nothing to do with my cutting myself, we didn’t even finish the bottle…) and dinner turned out really well over all- everything went together perfectly.