Tuesday, June 24, 2014

Penne with Ham, Mushrooms, and Asparagus

Thursday 12 June

We took the opportunity to stay home, for a change, and cook a simple meal of pasta for our guests.  The pasta was penne, tossed in a sauce of sautéed oyster mushrooms, boiled asparagus, and double cream, seasoned with lemon zest, and then festooned with shreds of prosciutto at the last minute.

We went on to a lovely harpsichord concert at Christ Church, and on the way back paused at our local, the Rose and Crown, for a Scotch tasting.  We sat in the outdoor tables among the rose bower, and tried a variety from the tasting menu: Caol Ila, Cragganmore (supposed to be delicate but more petrol-y than the peaty Caol Ila), Auchentoshan, and the delicate Singleton of Dufftown.  With the songs of the Gilbert and Sullivan Society echoing from the back room, it ended a magical evening.

No comments: