I can’t believe that Tasha & Bella were ever so little! They were around 6 weeks old at this stage and we didn’t get to take them home until they were 3 months old. It would have been really nice to had them home at this age, but I guess we ended up with better behaved cats this way.
We had our friends, P&C, over for dinner last week. It was just a simple Friday night meal, nothing fancy or troublesome but just an easy-going, lovely time for catching up. I picked up a few things from Lygon Street - chicken & veal ravioli from Domini’s, anti-pasto from King & Godfree – and Victoria Market – foccacia, so the only thing I really had to prepare were the tomato sauce and dessert.
I began the tomato sauce by slow-cooking some onions and garlic with a small piece of salami (for a subtle smoky flavour). A tin of passata and some fresh tomatoes were tipped in and these were closely followed by some oregano. The sauce was left to simmer for some time before fresh basil was torn and stirred in. The fresh ravioli was added to the tomato sauce and served with foccacia studded with rosemary and sprinkled with seasalt and a fig-fresh goat’s curd-rocket salad. The tomato sauce complemented the ravioli perfectly – YUM! And was happy to have accidentally received the single piece of salami:
A: “I REALLY liked how you added salami to the sauce!”
Me:”What salami? Oh, THAT salami! I forgot to fish it out!”
For dessert, a Mocha Coffee Cake drizzles over with melted dark chocolate and Joel Durand Caramel au Beurre Sale and topped with a single coffee bean. Recipe to follow shortly.
