Mangiare

This evening's entrée, cooked by Eric hisself (the preceding word I think made FB's autocorrect go apoplectic—gotta love it). Oddly it was easier to make, and tasted better, than practice runs back home. What's even better, two ideal-sized portions emerged.

Egg noodles and tuna and fresh green onions sautéed in EVOO... oh, and of course lots of oregano to add authenticity to any dish made in Emilia-Romana province. Freshly grated Asiago to finish, and let's see, some budget white vino to bless the aftertaste. I'm pretty sure you would like it.

For sure we would love to enjoy you here, enjoying our mutual repast, and just visiting.