The Joys of Italian Cooking

In preparation for tomorrow night's guests, today I made one nicely sized braciolone, i.e. a big brazhole to those of you from New Jersey ... and I do mean the involtino, not what some of you might be thinking.

Anyways, I transferred it and the sauce from the Dutch oven I made it in to a piece of Corningware. And there it was staring at me. The insides of that Dutch oven painted with a beautifully flavored sauce. What was a guy to do? I pulled out some nice Italian bread and wiped that Dutch oven clean. Oh, heaven.

By the way, the rest of the menu for tomorrow is made up of rigatoni, eggplant parm, and a simple salad. Still contemplating wines and dessert.

...Still contemplating wines and dessert.

Something with cooked appricots accompanied by espresso and grappa.

...Still contemplating wines and dessert.

Something with cooked appricots accompanied by espresso and grappa.

If I serve grappa, it ain't only gonna be the apricots which'll be cooked!!

I'll be right over...what time? ! Sounds delcious Gary!!

I'll be right over...what time? ! Sounds delcious Gary!!

Any time! I even have sippy cups for the kids and for your British husband we have a golf course here where you can drive on the left.

we have a golf course here where you can drive on the left.

Which side do you putt on?

[James Roscoe]

we have a golf course here where you can drive on the left.

Which side do you putt on?

Maybe Gary's a switch hitter?