Scoring Points – Part III

In my posts of May 6 and 8, 2012, I talked about how my cooking scores points. Well, I’ve done it again. Donna spent much of Saturday with our daughter helping out with the baby.  Donna called mid-afternoon and said she was tired and that she’d be home around 6:00.  “Would you like me to fix dinner?” I asked. “Would you?” she responded. I smiled “Just you wait.”

I went out and bought about 3/4 pound of fresh prosciutto sliced thick, a Vidalia onion (what else), LeSeur peas and some Laurel Hill fire roasted red peppers. I chopped the prosciutto and onion into small pieces. I sauteed the prosciutto and onion slowly (covered – stirring often) with some shaved garlic in a nice olive oil. I wanted the prosciutto brown and the onions somewhat absorbed.  I heated the peas and tossed in one of the red peppers (cut up) for color.  I cooked a Prince spaghetti (al dente) and when all was done, I mixed it all in a bowl with a jar of Elki artichoke lemon pesto (heated with extra olive oil).  I roasted some bread crumbs in olive oil to sprinkle on top of the dish and offered grated parmesan on the side.  Voila!  

The table was set.  The candles were lit.  Sinatra was crooning in the background.   Donna walked in.  She smiled and sat down.  A Caymus Vineyards Meiomi red was the perfect accompaniment.  We had a caramel gelato for dessert.  In retrospect, the lemon artichoke pesto made the dish too lemony (though it was still very good).  Next time, I may stay with olive oil and some extra garlic or peperoncino.  But hey — I scored some points.  Major points after doing the dishes.       

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One thought on “Scoring Points – Part III

  1. Darrell Bloom

    What talent. So where did you learn this? Instead of Prince pasta try Dreamfield’s. 65% lower glycemic level (1 gram of sugar/serving) and it tastes great.

    Now where is your herring recipe? Remember your roots. 🙂

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