HungryChris

Fresh tortellini al prosciutto with the last of Deb's sauce plus my first shot at replicating the bruschetta of La Castellana. Progress, but no cigar. The bar is high, but the game is young. HC

Steak from the charcoal grill, pan fried potatoes and onions, stir fried zucchini with garlic, lemon and parmesan cheese. Sour cream for the potatoes was a big find today (panna acida). HC

Tonight we are having dinner at Solociccia, the restaurant run by Dario Cicchini and family. For those unfamiliar, Dario is known as the Butcher of Panzano. We have been to his butcher shop a few times and he has always been gracious. We are looking forward to it. So, after a morning by the pool, we decided to have lunch on the patio and have spaghetti with some of the sauce Deb made a few nights ago. HC

We have been to so few places in NOLA, but, had such great success, I'm sure those feelings will not last long. HC

If you know me, you can look at any menu that has fresh truffles, and know what I am going to order. Truffles are one of the few exotic things, that I have had described to me countless times before I ever tried them and I was never sure I would like them. Trust me, once they are carried out, steaming hot, placed in front of you, or anywhere near you, the aroma will TELL YOU that you are going to love them before you even try them and that you are changed for life in that respect. La Castellana came through in spades today! .http://www.ristorante-lacastellana.it/en/ My pictures do not do it justice and so blown away was I, about the bruschetta and then the truffle and porcini stuffed ravioli in cream sauce with a zillion shaved truffles, that I put down my camera and never took pics of Debs great spinach, ricotta and lemon tortelli in gorgonzola sauce, which has, thankfully, so far, escaped her attention. This bruschetta was a thing of art and beauty with the best of Tuscan bread, olive oil, whole basil leaves that had succumbed to the mixture with a dedication to duty. Any would be restaurateur should go there and have that bruschetta, because it holds the key to success. Give me 2 of those with a glass of good wine and I swear, I will be back repeatedly, if I have to walk! My truffle dish was the best I have ever had, period. Looking around, we were not alone. Everyone seemed to love what they got. How often do you see that? HC

Because we had a late lunch in Volterra and got back as darkness was coming on, we opted for snacks out on the patio. I did make the bruschetta that I craved after a disappointing one at lunch. HC

Bruschetta (I think mine are much better), Tagliolini con porcini al tartufo crema and Ravioli ricotta e spinaci burro e salvia (these were both quite good). We have eaten at this same restaurant in Volterra in the past. Today, the city was so busy, we had to park in P3 down behind (in a creative line of cars that I am sure was not planned by the original lot designers) and walk up what seemed like a half mile of steps. It was a beautiful day, though. Alabaster is not my thing, but I do like looking at all the things made out of it. Deb scored 2 ice trays for our apartment freezer in one of the many shops (who would have thunk?) and a picnocchio puppet for her grandson. HC

We opted for espresso and a few amaretti this morning and planned a day trip to Voltaire. HC

Rosemary sage and garlic chicken, sage potatoes cooked in an aluminum foil package on the grill and a fresh salad with vinaigrette. We are staying in an agriturismo in Tuscany. We have been here before. It is very pleasant. One of the things I discovered the second night of our first visit, is the rosemary and sage plantings by the pool. I like to infuse olive oil with a combination of those two and some garlic to use as a marinade. Yesterday it was for chicken, which I cooked on the charcoal grill last night. We ate outside and the lighting was poor. We were both hungry, so I didn't mess around with the camera. HC

An absolute favorite of mine, finocchiona salami on Tuscan bread. HC

Currently in Greve in Chianti for the Chianti wine festival, which ends today. Panzano, the next town up SR222 has one next weekend. We stopped for lunch outside the square. Tagliatelle al tartufo nero was really good. Then we went into the festival to try (and buy) wine and olive oil. HC

Maybe this will help

rotuts, Just wondering if you have given Aldi's selections a try.

Tomato and cheese sandwich and blistered shishito peppers. HC

Baked stuffed shrimp. An old classic and one of Deb's favorites. We could each only eat three. HC

Bartlett pears. HC

The first of the second wave of zucchini from the garden with eggs and leftover salad. The salad is still leftover. HC

Chuck steak, baked potatoes and tomato, cucumber, avocado and onion salad. simple and quick, but good. HC

We took advantage of a local holiday sale and had one of Deb's favorites last night. I like lobster too, but not the way she does. HC

Death by BLT HC

The last of the leftover scalloped potatoes, stir fried zucchini, eggs and a side of kimchi. The potatoes and kimchi, to my surprise, were an epic combo. I loved it. HC

I have also seen jars of kimchi in which the liquid was way down to the point that the product did not look good. Further inspection (this was from Kimchi Pride, which has a sell by date on the bottom) showed it to be almost 4 months past that date. HC

Kielbasa and onions, cooked on the grill in foil, tomato, cucumber, avocado and onion salad and scalloped potatoes. HC

Nice looking meal. I would like to know how you did the mussels. HC

Tripe soup from Adams Polish deli, Vernon, CT. I find that a bit of garlic powder and just enough hot sauce to get your attention makes it perfect. Will look to get more next trip. HC