Sunday, June 26, 2011


It’s time to work on the freezer where there are now several containers of frozen “Sunday gravy”. I try to only cook enough for Patience and myself, but making the rich, meat-laden sauce on Sundays always produces enough for at least two meals, and sometimes three.

Tonight’s sauce, posted to the blog on the 8th of May, was made with San Marzano tomatoes and chicken thighs.

Pasta transports me back to my mother’s kitchen…Fresh Beets and their greens does the same for Patience. These came in our weekly veggie box from the Amish farm.

Tomorrow I'll return with a new pasta dish.

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