Each week, my wife and I plan our nightly dinner menu and shop accordingly. Most of the time it works pretty well. But sometimes the plan needs to get tossed overboard. Tonight is one such night.
Our original menu had called for tonight to be a summer-friendly “cold platter,” which consists of fresh mozarella, sliced tomato, avocado, pita, hummus, and raw zucchini. But the weather turned a bit chilly tonight. Not exactly a good fit.
So mushroom pasta with fresh sage, olive oil, and butter it is.
That’s change I can believe in. Or at least enjoy with a decent Pinot Noir.