Anchovies

March 24, 2008

NOT EVERYONE LIKES THEM, of course, I realize that. But we find them absolutely delicious. We buy good ones, most recently the Scalia brand, boneless and skinless, from Italy. (I like Scalia anchovies much more than Scalia justice.) Last night, Lindsey's pasta alle acciughe: chop up the anchovies (or just tear them into little pieces with your fingers) and warm them in a little olive oil with some crushed garlic; then toss them into your just-drained penne. 

Before them, Lindsey's version of Succotash: frozen organic corn; frozen organic lima beans. Delicious.

Organic Zinfandel