Dinner:
Spaghetti Puttanesca*
(from Cook's Illustrated Mar/Apr 2002 p.15)
Tuscan Bread
Pear, Pecan and Sun-Dried Cherries over Mesclun Greens
w/ a balsamic vinaigrette
Dessert:
Glace Chocolate Ice Cream
(Non-Dairy) Whipped Cream
Coffee
* traditionally, Puttanesca sauce is made with anchovies, but we usually substitute sun-dried tomatoes.
