自らを元気付けるべく、今夜はボンゴレビアンコと
鯛のアクアパッツァ、白ワイン（Chateau Mont-Perat）、
ハートランド（ビール）。
初めてのアクアパッツァは意外と簡単で美味しい♪
ボンゴレは以前と同様、美味しい♪
両方とも出来立てとするのが、コンロ２つではなかなか困難。
あぁ、アイランドキッチンなんか欲しいなぁ・・・（苦笑）
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To cheer myself up, cooked an acquapazza(sea bream),
a volgole bianco spaghetti, white wine (Chateau Mont-Perat),
and a bottle of Heartland (beer).
Cooked an acquapazza for the first time, but it was great.
A vongole bianco spaghetti was as good as before.
The point was to cook both at the same time, making them well served just after cooking.
Wish I could have an island kitchen system...
鯛のアクアパッツァ、白ワイン（Chateau Mont-Perat）、
ハートランド（ビール）。
初めてのアクアパッツァは意外と簡単で美味しい♪
ボンゴレは以前と同様、美味しい♪
両方とも出来立てとするのが、コンロ２つではなかなか困難。
あぁ、アイランドキッチンなんか欲しいなぁ・・・（苦笑）
--------
To cheer myself up, cooked an acquapazza(sea bream),
a volgole bianco spaghetti, white wine (Chateau Mont-Perat),
and a bottle of Heartland (beer).
Cooked an acquapazza for the first time, but it was great.
A vongole bianco spaghetti was as good as before.
The point was to cook both at the same time, making them well served just after cooking.
Wish I could have an island kitchen system...
