We’ve been pretty distracted by a number of evening commitments over the last few days, only some of them related to another New York art fair weekend (full disclosure:  I did not go to Frieze).  Although we still managed to eat very well, it means that there hasn’t been a lot of excitement in the kitchen lately.  Tonight’s meal represented the beginning of a return to real cookery, even if it was pretty much only a question of assembly.

• Rustichella d’Abruzzo Pappardelle (an eight-ounce package of dry noodles), served with a sauce using Golden Oyster Mushrooms from Blue Oyster Cultivation in the Greenmarket (see the image below), prepared pretty much according to this simple recipe (note: I toasted the pine nuts before adding them to the bowls)
• the wine was an Italian red, Gabbiano Chianti 2012 (we note that the vineyard itself was established nearly 900 years earlier, which is not extraordinary in that part of the world)
• the music was streamed from Counterstream Radio

Golden Oyster Mushrooms, at the Blue Oyster Cultivation stand