For Charles and Dorothy

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.