Sunday gravy at Six Cedars.
The missus, after ensuring that I wasn't posting this to Facebook, but only to the Banter Bros, asked me to clarify that this was NOT leftovers from last week as I asserted earlier, but freshly made this morning. I stand corrected.
That bread, BTW, is the Warden's own sourdough, an art she's been perfecting for years. The sourdough starter has become a pet here - we call it Agnes (not to be confused with Chuck, which is the contents of our food-waste compost bin).
I'm told the obsession with bread to accompany meals is an American thing, and NOT truly an Italian custom. Whatever. It was amazing.
The cheese is bona-fide Parmigiano Reggiano. God bless the "clean eating" advocates of whom my otherwise parsimonious wife has become an acolyte. Thanks to them, we now stock top shelf cheeses, olive oil, balsamic vinegar, and real maple syrup in our household, rather than the crap that too-frequently passes for all the above.
