Wine: Bugey Cerdon methode ancestrale Sparkling Rose (This has become our sparkling rose of choice on hot summer nights).
We had eaten at Campanile on the Saturday night before our trip to Santa Fe and we had a wonderful appetizer: Porcini Tarjarin with Garlic, Fleur de Sal, and Farmehouse Egg Yolk. It is basically like Spaghetti Carbonara with the egg pasta and yolk cooked by the heat of the pasta. Tom an.d Susie had recommended it highly to us when we arrived at the restaurant.
Since we were leaving town on the morning of the 5th for Santa Fe, we decided to have an easy dinner by ourselves, make Porcini Tarjarin (a new name to us) and eat it on our deck and watch the 4th of July Fireworks. The only critical issue was: would they Hollywood Farmer’s Market be able to provide us with Porcini mushrooms. David had them and we were set to make the pasta.
It was excellent. A great new pasta for us! The night was quite warm and we totally enjoyed the fireworks, thinking they were just for us.
We had our pasta, drank lots of wine, watched the fireworks and went to bed awaiting our trip to the land of Green Chili, Cold Margaritas and friends.
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