Robiola di bosco was a nice start to this simple but totally satisfying
dinner. Served with sliced parmesan-black pepper baguette and
ciabatta, it took enough of the edge off for us to be full halfway
through dinner. No worries; leftovers are an everyday occurance
in this house of overindulgences.
Yellow and green zucchini marinated in olive oil, red wine vinegar,
mint, rosemary, salt, and pepper. Grilled whole, that way every
slice is firm and al dente. Just the way it's meant to be.
Jersey frickin tomatoes, with fresh mootz, roasted red peppers,
assorted marinated olives, and an abundance of chopped basil.
The cracked black pepper and kosher salt is intended to be
liberally sprinkled over your entire helping.
Sweet Italian sausage, unevenly browned but thoroughly cooked,
gave the otherwise very veggie dinner a good, fatty accompaniment
and assured the attending dinner guests had a well balanced meal.
I had a great visit with two old and dear customers from way back
in my restaurant career today. After almost two years of mixed
feelings about how my last job ended, I sat with them in their back
yard, having shown up at their doorstep on my bicycle, completely
un-announced at their beautiful Princeton home, and we talked
almost exclusively about food and the good times we all had in
that old building. Thank you Charlie and Dorothy.
You most certainly made my day.