Isabelle Frizac wrote: ↑
Sat Jun 17, 2017 12:29 pm
zupfgeiger wrote: ↑
Sat Jun 17, 2017 11:56 am
Family lunch at home. I prepared penne with zucchini and a Ricotta and Creme sauce. Plenty of black pepper and parmesan. Accompanied by a glas of sauvignon blanc, Weingut Mosbacher, Forst, Pfalz, Germany.
Is there a part left for me?
At home :
Vegetables (white cabbage, green pepper, leeks, carrots, celery and onion) cooked in the wok, with Chinese noodles, and grilled chicken aiguillettes.
Fresh pineapple for dessert,ripe and fragrant.
Nothing left, my little son loves my pasta recipes. I prefer Mediterranean food, be it French or Italian style. My absolute favorite coocing book has been written by the unforgetable Richard Olney, Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard.
Yesterday evening we had steaks with a sweet pepper/onion ragout with garlic and olive oil, simmered for one hour on very low heat, finally sprinkled with Aceto Traditionale from the Bellei family in Modena. TO DIE FOR.
The secret of getting ahead is getting started (Mark Twain)
Tobias Braun, Santos copy, spruce/yew, 2017
Andrea Tacchi, Enrique Garcia model, Spruce/BRAZ, 2016
Giovanni Tacchi, Daniel Friederich copy, cedar/EIR, 2017