Spaghetti with leftover tomato sauce, enhanced with bacon and mushrooms; bruschetta – 14 October 2011

D had some leftover tomato sauce that he made using fresh tomatoes from the Bowl, from a cheapo “use ’em quick” bag.

He grilled up the last slice of bacon, and sauteed some sliced brown mushrooms in the bacon fat and butter, and added both bacon and mushrooms to the sauce. He also cut up several of the dry-farmed early girls from Tomatero Farm (Grand Lake Farmers’ Market) and added some basil from the garden, and made bruschetta with the no-knead bread from… Wednesday? Today is Friday.

D brought up a bottle of Cantina Zaccagnini Montepulciano d’Abruzzo that we get at an excellent price from Costco, and it was its usual wonderful self. I opened it, and the cork was quite dry, except that the wine end was still fine, which is what counts.

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