Last evening I served pasta with Bolognese sauce, sauce made hewing pretty closely to Marcella Hazan’s instructions in her first book, and also a very nice salad of BEAUTIFUL greenleaf from an organic grower at the farmer’s market. A few fresh favas with sea salt and olive oil so that my Consort (OK, as Tommy said hilariously elsewhere, now I've offended mySELF) would have something to look at and eat beforehand--a partial appeasement. He doesn't consider pasta a proper meal, all by itself. (Per consort, I think for me it’s going to have to be My Old Man, or something, you know, like the Hip