Sometimes the abundance we have here in the USA can spoil us, especially when it comes to food (no this is not a preachy entry about not wasting food). If you have a hankering for bananas or a pear, you can go to your local store and buy one - whether it's July or January, you'll likely be able to find it. There are a few items, however, that still defy efforts to have them available year round. My seasonal passion is for cherries (I know, ha ha, he said "cherry"). Fresh cherries are usually available during the months of June through August. Now cherries are like crack for me as it is, but then there's Rainier cherries. These golden/red beauties are pure bliss. Right now they're available and some are the size of small plums. There was concern that the crop would not be as good this year, but the ones I got this morning are fantastic.

Robert and I were doing grocery shopping this morning at the local Kro-girl and the hot guy who was running the register stopped when he got to the cherries and said, "So how are these different from the dark red ones?" And before I could say anything, Robert chimes in with, "Oh you'll have to ask him. He's the one can't wait to get his hands on a fresh cherry." Everything stopped at our register and the ones around us. Then I said, "You've probably been waiting all morning to say that." He just grinned...

I have had some requests for the recipe for the pasta sauce I talked about yesterday. I've never been one to guard a recipe so I'll post it below. One caveat about it - it's a great recipe as is, but like a lot of Italian food, it's a recipe that begs for adjustments. I don't know that I'd have anything to add to it,but adjustments can easily be made to how much of which ingredient(s) you might prefer. I like adding more garlic, while some others have added more red pepper flakes so experiment with it!



Abruzzi Pasta Sauce

1 ½ lbs. of lamb (leg or shoulder) diced
5 tbsp of olive oil
1 medium white onion
2 cloves of garlic, minced
1 tbsp of fresh rosemary, chopped
Pinch of red pepper flakes
1 cup of dry red wine
4 cups of tomato sauce

In a large sauce pot, sauté the onion, garlic, rosemary and pepper in the olive oil. When the onions are browned and tender add the diced lamb. Cook until the lamb is also browned. Next add the wine. Lastly add the tomato sauce. Heat until bubbling. Reduce heat until sauce is simmering and allow to cook for 1 ½ hours. Remember that the longer the sauce sits the better it tastes. Serve over pasta with Parmesan cheese. This is a spicy and robust sauce that has a unique flavor.



If anyone makes it let me know what you think!

Our Pride festivities here in Dallas don't happen until September. So while nearly everyone on the planet was out at Pride activities this weekend, I decided to make a big pot of pasta sauce. This sauce is one reason my partner stays with me...he LOVES it. It comes from the Abruzzo region of Italy and is quite tasty. It's a red sauce with lamb, rosemary and red pepper - great on pasta or just dipping with Italian bread. So Robert and I are now uncomfortably full of angel hair pasta and homemade bread.

Hope everyone had a great Pride Weekend!