While “cooked” might be a reach, I can certainly say that I put dinner together tonight. The pesto was homemade—I stretched some basil harvested from our office herb garden with carrot top greens, adding toasted almonds, garlic, pecorino, and olive oil. How could that ever be wrong? The asparagus was sautéed in the same pan used for almond toasting, which also served as the toaster for our crostini. It’s too hot to use more than one pan. Or plate. Dinner was served platter style.
May I call your attention to the top, right corner? That, friends, is burrata. The fine counter associate at Pastoral heard my call for fresh mozzarella and raised me one injected with cream. Outstanding. True as toast!
Paper-thin salami, asparagus dipped in pesto, juicy tomato slices, rich mozzarella, and toasted baguette. Still lazy, but back on track. I may not have made it all, but I ate it all. Well, not all of it. Tomorrow’s lunch is going to be wizard.