lsanderson | The next morning...

I cooked and then forgot to put the broad beans out. The Marco Polo peppers wuz well liked. Never did use the Parmesan cheese.

The lemon pasta: Chopped lemon grass, lemon zest, semolina, egg, and lemon thyme looked incredible and tasted fine. The thyme leaves flecked the pasta. ( I added them in at the end so they'd stay whole.) I had

lollardfish cut it into fettuccine. I served it with a cream sauce with fennel, onions, garlic, mussels, bay scallops, lemon thyme and butter.

We sampled wild mushroom while I wuz cooking and working on the pasta.

lollardfish and

buttonlass brought a seafood lasagna made with squid ink pasta. There's still a piece left in the fridge for me this morning. We sauted the chantrelles with it.

The second pasta was a red pepper pasta, and I used the KA extruder. It's texture was off, but the taste was great. We had to pull it apart, because the strings stuck together after extrusion. I served it with sauteed shrimp with roma tomatoes, onion, garlic, tarragon, parsley, and a splash of red wine.

Cheese, crackers, bread, fruit, including fresh figs.

We skipped dessert. Now, what am I gonna do with that pint o' raspberries?