sf wrote:

>> I'll be making scampi tomorrow night. I plan to have good crusty bread
>> with it to sop up the juices, but... what else?
>>
>
> I had a shrimp dish tonight at Fino
> http://www.andrewshotel.com/fino.html and was pleasantly surprised.
>
> Gamberi
> Prawns sautéed with lemon, butter, capers & white wine, served with
> fresh vegetables & capellini with tomato sauce
>
> I don't think the pasta was capellini. It was flatish and seemed
> thinner than linguini. There was only a hint of tomato sauce on the
> pasta (just the way I lprefer it as a side). The vegetable was chard
> sautéed in olive oil and garlic (delicious - more experiences like
> that would change my mind about chard). We also ordered sides of
> broccoli rabe. YUM!
>
> Wines were a MonteVina Pinot Grigio from Santa Barbara, which isn't
> listed on their web site (we got the last bottle) and a Dry Creek Fumé
> Blanc. Prices were very reasonable.
>
> We came back to the house for home made apple pie and ice cream after
> dinner. It was another good evening out with long time friends.


Hmm.... I'm not sure whether we've still got any summer squash in the house.
If we do, I'll make roasted summer squash and maybe broccolini with olive
oil, garlic, and lemon. We've got PLENTY of pasta (the store had a "ten
boxes for ten dollars" sale), so maybe I'll make a pasta side. I recently
made a half-dried tomato tapenade that I could simply toss with pasta as a
side dish.

Dessert? I dunno. Maybe just a peach sorbet and almond cookies. We've got
ripe peaches and a bunch of almonds. Our dinner guest doesn't like custardy
things and doesn't have much of a sweet tooth in any case. She *does* like
Trader Joe's cheesecake, though; maybe I'll get the cheesecake, serve it
with peaches, and send the remaining cheesecake home with her (because I
cannot be trusted with cheesecake in the house).

Thanks for the input!

Bob