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Still cold, windy and plain meh out there. Fire place weather.
Short pasta with lots of smoked ham, garlic, fresh garlic chives, mushrooms, olive oil, rabbit food. Maybe ice cream or Black Crown.
Tonight is pistou soup with big short rigatoni (can't remember exact pasta name) with melted fontina cheese on french bread. I just learned why bronze cut pasta is better and this pasta is bronze cut.
I also recently read that - did you notice a difference?
I decided to try Maggiano's Italian in nearby Plano, TX this evening. What I had was baked ziti (tomato ragu, Italian sausage crumbles), Caesar salad, and fresh bread with olive oil. Was washed down with cold iced tea.
Lasagna from freezer, peas and carrots.
Dessert was Jaques Pepin apple gallette, co-production, I made dough and cut apples and added blueberries, husband rolled dough after resting in fridge (the dough not him lol) and assembled gallette. Rested gallette in fridge again until oven was freed up and the pastry was wonderfully flaky.
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