Wednesday August 13
Monday's defrosted thighs were supplemented by a packet of drumsticks. We had stocked up on a few kitchen essentials (anchovies—oddly kept above the frozen fish in our local supermarket) and capers (which we usually buy in the giant economy Umbria's coming to dinner size) and were ready for a dark and thick saupiquet sauce—lots of onions, garlic, anchovies, and olives. Especially yummy with a Hillebrand chardonnay.
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