Today I was pouring wine at a grocery store; the wine buyer has a little nook behind the produce section. I guess the staff is a little sloppy with the spit bucket and have been splashing the produce. The produce guy was chiding them, so I responded, “Hey, we’re just marinating the tomatoes.”
In honor of the first summery day (75 and sunny) I am making some pasta primavera. I used my trusty mandoline (not the musical instrument) and made some thinly sliced carrot, yellow squash, and onion. I seared some thin slices of chicken, then deglazed the pan with some Verdejo. I’m going to serve it over some bow-tie pasta. What to drink with that? Probably the wine I cooked with, but it’s about a day past it’s prime, so I’m going to drink a dry French rose. (How do I get the accent mark over the “e”?). I think pasta primavera with a nice Cotes du Rhone rose will be loverly. The only thing better would be dining alfresco and maybe having some great company. Or at least a good book!