Bolognese

I think maybe the change in weather has taken away my energy and left me feeling too weary to move. I go out shopping for ingredients for Bolognese (the authentic sort that simmers gently on the stove for five hours or more), and come home with radish sprouts, a royal blue Bundt pan, and a ceramic lamp.

The Bolognese is restorative with an accompanying salad of thin-sliced zucchini rubbed with olive oil and garlic and cooked until striped on the grill, laid on their bed of radish sprouts, layered with good red tomatoes (the last, alas) and basil.

My thoughts have been in Italy a lot lately—going through old pictures, taking a class on the archaeology of Rome, going to operas by Puccini and Verdi, just generally missing it.


image: Christie B. Cochrell, Dandelion Seeds