I’ve been itching for some good ol’ fashioned pasta with meat sauce. What was once a weekly staple has become something reserved for a special occasion. Now, when I do pasta for dinner, it’s got to be an event, something like New Year’s Eve!

To start, olives, marinated mushrooms, duck pate and crackers. Classy.

I made a small batch of an Italian red sauce, using ground lamb, onion, carrot & mushrooms. Fresh parpadelle is the only way I roll these days. On the side, oven-roasted broccoli with panko breadcrumbs and parm-reg shavings.

A nice glass of Cabernet-Sauvignon, an enjoyable, quiet meal with the husband and child.

For dessert the family shared a slice of chocolate pie and pumpkin pie. Stylin!

It’s been an indulgent December for me. More bread, grains, sweets and sugar than anyone deserves. Mmmmmm. Come January, back to reality. But it’s been a swell ride.

HNY!