Slow Food

Now that Slow Food Nation is coming to SF I wanted to say how worthy the effort of taking the time to prepare good food to share with friends can be. I also wanted to give some props to Nan McEvoy for creating a work place where we can practice the tenets of slow food on a daily basis.

Margaret recently harvested some russet potatoes from the garden and I took the opportunity to make gnocchi with pesto with a few slices of heirloom tomatoes with basil oil and malden salt.