Crab season in the Bay Area and bringing it home to make a wonderful salad is the best!
This is what happened to those porcini mushrooms
Bruchetta with tomatoes and basil, fresh figs and prosciutto with mozzarella
T-bone resting
Getting prepped for Nicoise salad
With lardon and a poached egg
Tagliatelle with broccoli rabe, pancetta, and pine nuts
Purchased from a restaurant friend who had extras!
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