Last night’s dinner: allegéd leftovers

Last night’s dinner was fresh pasta (made last Wednesday), organic wine (unopened leftovers from dinner with and ), marinara sauce made last August and frozen, fresh-ish mozzarella from the Willimantic Co-Op’s cheese section, and aged Reggiano from Italy. We also had meatballs made with bison meat that I think came from the farm in central MA, along route 9. So, with the exception of the Reggiano and the wine, it was a local meal with local ingredients, and it was simply awesome.

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