Saturday, December 7, 2019
Breakfast at home: leftover wild mushroom ragu with polenta, hot water. Spice and extract inventory management. Researched Scoville ratings and created a list of pepper varieties that might be mild enough for me to safely eat. Housecleaning. Helped Patrick in the kitchen, mostly washing dishes. Electric candle maintenance: dusting and replace batteries. Patrick and I shared lunch to go from Grubbin': sweet mouth-waterin' on sweet french roll, large fries. I picked up the sandwich and brought it home to share so that Patrick could keep an eye on the things cooking for dinner tonight. Nap. Italian dinner at home with Patrick, Chris G, and Andy T: pork and beef bolognese with rigatoni, gratineed cauliflower with parmesan and butter, ensalada mista with homemade dressing, green onion focaccia, farmhouse pear tart—nearly all from Fundamentals of Classic Italian Cooking by Marcello Hazan. To drink: Chris and Frank had the 2014 Darioush cabernet sauvignon that they brought; fleur de lis cocktails for Patrick and Andy; San Pell; tap water. They also brought a December-themed bouquet of flowers as well as a dozen Meyer lemons from their very productive tree. A perfect evening.