Tonight’s dinner is
-blanched broad beans like shiny green beads dressed with pale curls of pecorino
-balls of left over risotto dipped in flour-egg-breadcrumbs and fried until they look like the little oranges- arancini– they are named after
-yesterday’s spaghetti and sauce twirled in a bowl with eggs and cheese and flattened in a pan to make a pasta frittata perfectly flipped by my husband
all eaten outside with nearly the last of the white wine and nearly the last of my walnut honey bread and nearly the last of the light as the sun goes slowly down.