Because we’re leaving the country this Monday for Germany (Munich and Berlin) and will be away for three weeks, I’m beginning to, figuratively, extinguish the kitchen fire. It means I have to remember that there will be only a finite number of meals before then, and I’ve started to plan accordingly.
Tonight it was pasta in an unlikely marriage with collards.
I incorporated these delicious greens, which I had been keeping in the crisper for a few days, in a dish which used most of a lemon (both rind and juice) that had also been awaiting its turn to shine, along with the last of a jar of pine nuts that I had stored in the refrigerator when the market price was relatively modest. The medium was a package of a very good whole wheat pasta for which I had hoped to find a good excuse to include in a meal; this turned out to be the occasion.
The very simple recipe is from Martha Stewart.
- my ingredients included Garofalo whole wheat spaghetti, organic garlic from Trader Joe’s, dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia, collard greens from Norwich Meadows Farm, organic lemon from Whole Foods, and Pecorino Romano from Buon Italia
- the wine was a Spanish (Castilla y Leon/Uclés) white, Fontana Mesta Verdejo Uclés 2014, from Chelsea Wine Vault
- the music was the album, ‘Yarn/Wire/Currents Vol. 2‘, and also, because we lingered at the table until fairly late, ‘David Brynjar Franzson: The Negotiation Of Context‘