Pasta

Pasta marinara with Italian sausage and chard; salad with palm hearts, tomatoes, and radish shoots; and olive and walnut sourdough. Wine: Mauro Gaudi Barbera del Monferrato Superiore 2017.

A very nice dinner. I baked the olive and walnut sourdough yesterday and we have been eating it all day since we inaugurated it as a pre-lunch appetizer. We often start new loaves at breakfast, but neither of us fancied olives first thing in the morning--we love olives, but there are limits (says the person whose favorite breakfast is tortilla chips and salsa). More than half the loaf is gone (there is a second in the freezer which will probably make its appearance in the next week or two). It is a glorious bread.