We’re back

It has been a busy stretch for us and I have neglected this blog.  Hopefully, you haven’t gone hungry waiting for tidbits and teasers from me.

One of the “distractions” of the past few months was our recent trip to Venice, the Cinque Terre and Milan. Obviously, we ate.  We ate well.  There will be reports about that later.

Tonight, I noticed a number of notes on Facebook from friends describing their various Sunday night dinners.  Although varied, they had in common a turn towards cool weather foods.

Our own meal this evening was what I would consider “transitional” between the summer and fall seasons.

Tonight, we had homemade fettucine in a burro oro e salvia (butter and sage) sauce, chicken breasts with fresh herbs and salad and pecan pie for dessert.

The cool weather inspired Ann to make the pasta.  With an abundance of herbs in the garden, why not use them in the sauce.  Butter and sage, while good anytime of year are rich and savory and comforting enough on a damp, chilly night.  The Rosemary and oregano were begging to be used as well, and what better way to flavor the chicken breasts.

We chopped the herbs and mixed them with salt, black pepper and olive oil.  The mix was then placed into a plastic bag with the boneless,  chicken breasts and left to marinate for an hour or so before being cooked over medium heat in a frying pan and a little more olive oil.

For the burro oro e salvia, I took about 5 tablespoons of sweet butter and melted it in a small pan over medium heat.  When the butter was completely melted and the foaming subsided, let it go a couple of minutes until it picks up a golden color. Toss in 6 to 8 leaves of fresh sage and remove from heat.

At about the time we put sage in the butter, we placed our fresh pasta in a pot of boiling, salted water.  The pasta  should be done shortly after the water has returned to a boil and the fettucine has risen to the top.  Drain, toss with the sage butter and serve.

Sunday, season bridging dinner. Homemade, part home-grown; comforting; quick.

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