Spaghetti with haricots and olive tapenade; tomatoes with shallots, balsamic vinegar, and basil – 16 August 2011

I suggested again to D that he might make this dish, since I had bought another sack of low-priced ($1.39/lb) haricots at the Bowl last week, and we still had some Gaeta olives. So he did.

He also used the first-of-season dry-farmed Early Girl tomatoes from Dirty Girl Farm, which are the ones we consider to constitute summer. Three days before my fall term starts. Owel. Anyway, D mixed chunks of tomatoes, bits of basil, finely chopped shallots, and balsamic vinegar to make this delicious side dish.

D chose another bottle of Monte Antico, noting that our low-priced wine collection is rather low on variety at the moment. We need a trip to Trader Joe’s, and another to Vino to get our Cotes du Ventoux, and then perhaps a Bowl trip for some Protocolo, which I’ve been wanting to buy for months now. But the Monte Antico was just fine for this dinner – no problem!

 

 

 

I had bought some of the Bowl’s house-made shortcake to have with strawberries, but we still had both some shortcake and cream left. D poured cream over half a shortcake and some raspberries for dessert. Yum!

{Dessert notes and minor edits made upon posting 9 Sept; most written near the 16th}

 

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