7.9 - lunch: spinach salad with warm bacon vinaigrette, apples, and pine nuts; dinner: steak with cilantro-parsley butter, papardalle pasta with sage and tomatoes, steamed broccoli in lemon vinaigrette
7.7 - completely over-the-board cheese-steaks (two kinds of steak, three cheeses, onions, homemade mayo, broiled tomatoes)
spinach salad with warm bacon vinaigrette, apples, and pine nuts 2 bunches of spinach, 3 strips of thick bacon, one rome apple, 1/3 c pine nuts, white balsamic vinegar, apple cider vinegar, clove garlic, olive oil, country-style dijon mustard, salt and pepper
rinse and dry the spinach and set aside. slice up the bacon into 3/4" pieces and brown over medium-high heat. with a mortar and pestle, crush a clove of garlic with course salt, then add in vinegars, mustard, then oil, mixing after each, to get a coherant vinaigrette (about equal parts vinegar and oil). remove bacon from the pan, then pour the fat into the mortar and mix. toast the pine nuts in the same pan, then add to salad. slice up apples into 1" pieces and add to salad. pour in warm vinaigrette, toss, and serve immediately. serves 2-3.
7.2 - lamb sausages with sauteéd mushrooms, spinach, and roasted "little onions", oven roasted potatoes with homemade mayo, tomato and fennel salad, 1997 Montecillo Rioja
7.1 - leftover chicken sandwiches with homemade olive-oil mayonaise and spinach, tomato-spinach salad with mint and taragon, leftover pasta goulash, watermelon