My daughter, Robin, was having last minute dinner guests, old friends from the other side of the globe, and invited me to join the evening.
“What are you serving?” I asked, when she called.
“I’m on The Hill at Di Gregorio, so it’s likely to be Italian.” (My daughter is more spontaneous in the kitchen than I am. I start on the Thanksgiving menu shortly after the 4th of July.)
When I arrived at her house a few hours later, she was entertaining around the kitchen stove, surrounded by her guests. I spotted the mushrooms she had gleaned from the woods earlier in the year and frozen. Now they simmered in a wine sauce on the back burner emitting a divine aroma.
“What’s that?” I asked, pointing to the little meaty mounds resting in their juices on a nearby platter.
“I picked those up at Di Gregorio. It’s spiedini. Some chicken, some pork. They also make veal and beef,” she said, turning to lift ribbons of parpadelle noodles from the pot.
“And where go the noodles?” I inquired like any good food-blogging mother would do.
“Beneath the mushrooms.”
Of course, beneath the saucy mushrooms. Where else?
Meanwhile, my son-in-law, JC, dressed the spinach salad with the family’s favorite homemade dressing, basil vinaigrette. A guest dished up the colorful green beans sprinkled with nuts and onions. Obviously, all was under control.
By dessert time, we had addressed several local and world problems. I’ve always found this is best done with friends over fine food and wine. For a sweet closing, Di Gregorio came to the rescue again with their sinfully good cannoli dipped in pistachio crumbs and drizzled with chocolate—always a satisfying way to end an otherwise healthy meal.
Sorry, I have no photo evidence; we devoured them quickly before I could intervene.