So, the red wine pasta was Amazing last night. The most deep, rich burgundy color with the red of the tomatoes and the white pine nuts, and so easy.
My problem tonight is what to do with a london broil. Pat is coming over, and I'd like to fancy it up a bit. Maybe a pan sauce. I think the menu might look something like this;
*Bruschetta with cannelini spread
*london broil slices on a bitter green salad
*broiled leeks
*potato something or other
*dessert? chocolat pots de creme a la Julia
I'd better get my butt in gear! Before I cook, Louis and I want to do some work on the garden that is our front yard.
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