MH: We were fortunate enough to have Easter dinner leftovers. Yesterday, I polished off the deviled eggs and the extra onion tart. Today, I had one of my favorite combinations for lunch: sliced cold roast lamb and doctored mayonnaise (Hellman’s seasoned with fresh lemon juice, extra-virgin olive oil, and s&p) with a salad of green beans and cannellini vinaigrette. I wish I could have shared this with dear CH and Nash—not sure whether it would be coals to Newcastle or welcomed by the shoemaker’s children.
CH: Sunday afternoon, after “serving” 60 take-out Easter lunches (with all the trimmings), Nash and I dove into a bone-cold bottle of Tattinger’s best bubbles. MH drove up so we poured her a glass and we all toasted from afar. So good being together, but not too close. After a delicious rainy day off (reading books), we are back figuring out our next move. Our lunch at The Station today was last night’s leftover rigatoni in marinara sauce with sausage. True confessions—sauté the meat, from 4 sweet Italian sausages slipped out of the casings, in a skillet, breaking it up with the back of a wooden spoon. Add 1 jar of Rao’s Homemade Marinara Sauce, salt and pepper, and a splash of good olive oil and simmer for about 15 minutes. While the sauce cooks, boil a pound of rigatoni. Toss the drained pasta in the hot sauce. Shave a lot of Parmigiano over everything. Lunch or Dinner in 20 minutes and there are always leftovers. And what’s better than cold tomatoey pasta right out of the fridge for breakfast.
Eat well, stay healthy—please.