Wednesday 14 April
Holt made the classic pork and porcini stew for Ben and Patti when they came to visit this past week. He used up the very last of our stock of dried porcini, but we hope to get some more when we're in Italy this summer. Let's hope the US customs beagle at the airport doesn't decide that dried mushrooms are contraband.
Anyway, when you have leftovers of pork and porcini stew, they can be chopped and loosened up with a little more liquid, and make an ideal sauce for pasta. Which we did and they were.
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