Ugh.

Great good fun for many many hours yesterday at Rock Creek Seafood in Fremont, with Charlene and guest appearances by Pat. And Marcin. Seared sardine salad  (albeit without the much-touted roasted eggplant), heirloom tomato salad with house-made lemon ricotta, etc. Midway through the first round, plans for the inaugural Saturday Supper Club were scrapped in favor of dinner there for me birthday (oh Karen, it's yer birthday...).

 46th Birthday Dinner Venue

But today I have been paying the price. Ergo, tonight Harvey and I (and probably a nosheleh for Briggs) shall dine on fregola sarda, which is toasted Sardinian pasta (kinda like a honkin' big couscous). With saffron. A wonderful thing about fregola is that it will continue to expand as it sits in liquid, be that on the stove or in the fridge. So it can be hard to give proportions. I fancy it soupy, meself. So the "recipe" below is really just a rough guideline. Usually I would top it with grated parm. However, gentle reader(s), I will refer you back to my delightful repast at the Rock Creek as an explanation for why tonight's Solo Sunday Supper is so simple (a little alliteration from anxious anchors...).



                                          Fregola Sarda with Chicken Stock and Saffron

Liquid to pasta ratio: Start with 2:1, and increase to taste. Bring chicken stock to a boil. Crumble in a few pinches of saffron threads. Add pasta, return to the boil, and turn heat down to a simmer. Cover, stir occasionally, and cook for 15 to 20 minutes. The fregola should still be a little chewy. Add extra liquid as needed whilst cooking to prevent sticking. Unless you fancy a Sardinian version of tadig. Remember, I don't judge. Ess, ess, mein kinds.