On Thursday, August 31, 2017 at 6:45:48 PM UTC-4, Jill McQuown wrote:
> Buitoni brand tortelloni (from the refrigerator case) filled with
> spinach and ricotta. Sue me. Heated in lightly salted simmering water,
> drained. The leftover pasta will keep for a day or two in the fridge
> and may be sauced any which way I choose.
>
> Tonight's serving will simply be tossed with a little olive oil, basil,
> garlic powder and freshly shredded parmesan.

Mine was free zucchini sliced into half-moons and cooked in spaghetti
sauce (husband's homemade), with a little parmesan and provolone melted
on top. A slice of high-quality bread drizzled with extra-virgin olive
oil and sprinkled with a little coarse salt. Preceded by a tossed salad
dressed with cider vinegar, Penzey's Forward! blend, and extra-virgin
olive oil.

No idea what I'm having tonight. That's a long way off.

Cindy Hamilton