Here’s what’s been on our table for dinner lately.
Some sweet and saucy ribs:
And a mushroom and truffle oil risotto.
Our (not so) little Italian supermarket down the road has barrels of olive oil you can fill up yourself for $11.
Sadly they didn’t have truffle oil that was less than $50 so we bought a small one from our corner store instead.
What do you do with leftover risotto the next day? You roll it into balls, coat it in panko breadcrumbs and make arancini, that’s what!
Our old spidermums are now cut and sitting next to the oils.