Ben Michael Wesley

A big boy. So excited! Congratultions Michael and good job Mikie.

Jim came over to dinner and TV last night. I made fish, rice and a big salad. Too bad he smokes and is 67.
Then he stayed and watched the bachelor wedding with me. I appreciate that. It was relaxing and good company.
He picked some oranges for me and offered to come do yard work for me or with me cuz he's in a condo and no longer has any to do. My back killed me climbing up earlier on the ladder. Too bad he needs an after dinner smoke etc. He steps outside but still hate that smoke smell.

The night before John helped me move the ladder.

Today I am meeting Manny for tea. He's a bass player from Berkeley.

Boy do I have lemons. Caro will appreciate them. Have been squeezing my oranges every morning. Lucky me they at a low 5 for a dollar at the store. I like the cuties though for a tangerine twang.



Fettuccine with Peas, fennel and Leeks

Ingredients:

•12 ounces fettuccine (3/4 box)
•1 spinach or fennel bulb or frond of fresh
•1 cup frozen peas
•2 tablespoons olive oil
•2 leeks (white and light green parts), cut into half-moons
•kosher salt and black pepper
•3/4 cup heavy cream
•2 tablespoons chopped fresh tarragon
•1/4 cup grated pecorino or Parmesan (1 ounce)

Instructions:

1.Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2.Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3.Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.