e fagioli

 

    Pasta e fagioli is pretty much it for this day. The highlight, the only effort, the only accomplishment, the only success at least in terms of its societal impact by which I mean S had seconds.

    Except perhaps for the trimming of the rampant holly bush on the southeast corner of the home, but that was a sidelight, a mere after thought.

    My mom took a lot of interest in cooking and this pasta fazool as she called it was a dish, along with caramel dumplings and swedish pancakes, that I remember from those days. Trouble is, as is too often the case, I failed to take a photo of the dish at its most photogenic moment or at all and now even with 6 out of the original 10 servings still available the pasta has sucked up most of the broth into its fat little self and that moment is not reproducible. It's good stuff though and I recommend using a whole can of those little anchovie fillets rather than just the 3 specified in the recipe above from Cook's magazine. Also bacon works fine in place of pancetta and just a few chunks of parmesan rather than trying to find and purchase at great expense a 5 inch rind of same.

So yeah, Fazool. That's it. Nothing to be ashamed of.