Keeping house
Aug. 2nd, 2004 10:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumThis evening, after a wonderfully pleasant; impromptu, dinner with friends:
Homemade fettuccine(once one gets the machine {Atlas, made in Italy, avoid the ones manufactured in China} it is trivial to make the stuff) with pesto (from the Basil from the previously mentioned half-barrel herb garden)
Pesto was made with white truffle infused olive oil; don't bother. The soupcon of musk was almost completely lost to me, and evidence implies I have a better palate than most. If you want the truffled oil to be wonderful, toss the pasta in it (be generous, no point in stinting the luxuries, life is short enough without a miserable hand) and serve with basil leaf and sundried tomatoes).
Caprese Salad: Fresh mozzarella, Four kinds of basil, Italian Genoa (which may be the same, but was marked as different in the nursery) Thai (very sharp, a touch acrid) and "Sacred" basil, a slow growing variety from India, purple accents on the outside edges of dentate leaves.
Garlic Bread (Ciabatta, with loads of garlic and butter)
Olives: a Greek medley, and some picholines.
Maia made two kinds of cake, and I served a Medoc.
I came out to check some e-mail, and found three, or four messages responding to an LJ post of mine.
All of them from the last week of June, when LJ was apologising for posts not appearing.
For a moment I thought people were going back and reading older stuff, but it seemed wrong, because these were people I knew had been reading already.
A moment of ego-boo, and then a pleasant reminiscence for attentions given long ago. Kind of like reflecting on high-school sweethearts.
Homemade fettuccine(once one gets the machine {Atlas, made in Italy, avoid the ones manufactured in China} it is trivial to make the stuff) with pesto (from the Basil from the previously mentioned half-barrel herb garden)
Pesto was made with white truffle infused olive oil; don't bother. The soupcon of musk was almost completely lost to me, and evidence implies I have a better palate than most. If you want the truffled oil to be wonderful, toss the pasta in it (be generous, no point in stinting the luxuries, life is short enough without a miserable hand) and serve with basil leaf and sundried tomatoes).
Caprese Salad: Fresh mozzarella, Four kinds of basil, Italian Genoa (which may be the same, but was marked as different in the nursery) Thai (very sharp, a touch acrid) and "Sacred" basil, a slow growing variety from India, purple accents on the outside edges of dentate leaves.
Garlic Bread (Ciabatta, with loads of garlic and butter)
Olives: a Greek medley, and some picholines.
Maia made two kinds of cake, and I served a Medoc.
I came out to check some e-mail, and found three, or four messages responding to an LJ post of mine.
All of them from the last week of June, when LJ was apologising for posts not appearing.
For a moment I thought people were going back and reading older stuff, but it seemed wrong, because these were people I knew had been reading already.
A moment of ego-boo, and then a pleasant reminiscence for attentions given long ago. Kind of like reflecting on high-school sweethearts.
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no subject
Date: 2004-08-03 06:10 pm (UTC)