Week 4 - Strawberries and Porcini

In keeping with my 100,000 mile diet (believe me, I have not deviated from this diet my entire life) we dined on Porcini mushrooms (from who knows where) and Californian strawberries (which were probably picked, flown to China for packaging and then returned to North America in a refrigerated container via Cape Town and London - because it's cheaper that way...or perhaps I exaggerate).

The mushrooms, cooked in red wine (Argentine Malbec) with a bit of lemon zest were...okay (ie, room for improvement). The pasta was not home-made as I seem to have broken my pasta maker-but locally produced and quite excellent (Nature's Pasta, Steinbach, MB).

Salad was fresh vegetables (Peaches, Cherry Tomatoes, Yellow Tomatoes, Anise and Baby Carrots) with olive oil, basil and garlic.

For dessert we made up for the relatively hear-health entree and vegetables by consuming Strawberry shortcake. Strawberries marinated in balsamic vinegar and black pepper (thanks Rachel!).

And, finally, I have some pictures of the event courtesy of my sister recently arrived back from South Asia (travelling not quite as far as the Strawberries to reach my table).

Plating Pasta.

Ahh...Crema!