I really haven’t had the time to update this blog. So trust me when I say that tonight’s meal was delicious enough for me blow away the cobwebs on this site and post the pictures. I also don’t think anyone is reading this blog for recipes, so I’ll just give a detailed description of the dish, a la style of restaurants.

Appetizer: Ciabetta, pan-toasted in butter with crisped basil, and thin slice of Romano cheese, and crisped proscuitto.

Pasta: Deliciously fun curly pasta with a simple tomato sauce of simmered canned tomatoes, capers, fried proscuitto, and a dash of red pepper flakes. Topped with grated Romano cheese and basil.

Side: Blanched white asparagus (what a funny/gross looking vegetable!) tossed with red onions sauteed in beurre blanc (butter and white wine).