Back to work day, of course a column of black.
Onions, garlic, tomatoes, and garbanzo beans all sautéed up and topped with poached eggs gave a good start to the day. There was some cream cheese stirred in there.
Dinner came calling, and I gave a good try to this month’s cover of Food & Wine Italian Spring Garganelli with Speck, Peas, and Scallion Cream. Had to make some substitutions, speck got held up in customs, so I went with prosciutto. Couldn’t find the exact noodle, so went with another bronze die extruded noodle, extruded versus rolled is what I spent so much time online in culinary school for to simply learn the difference. The difference is big, once you go for extruded pasta you might not go back.
One thing I know, if you are into cooking you never regret time in the kitchen.
Every day dress, clothes: all black, food: eggs and pasta.
Day two, check. Nothing linked, sorry.