hmmm....

stinco.

mmmm....

tocai friulano.

tonight i cooked 'stinco di maiale', which is basically a pig's shin and very, very cheap. all fat and bone but very cheap!
that's not strictly true, there was quite a lot of meat accompanting the fat and bone and it did go with the wine.

and it's got a great name...stinco!

"what's for dinner dear?"
"stinco!"

but wait!
it gets better...

... if you have two you are cooking stinchi, pronounced 'stinky'

"what's for dinner dear?"
"stinky!"
"what!? you've cooked the henderson's cat?"
"well i caught him in the rose beds again"

anyway, we had the henderson's cat with shallots,
(Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon.
Shallots Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. just in case you were wondering)
garlic and a touch of tocai. i would have liked to have added a drop of brandy, but i drank it all writing two lines about altered images. oh and roasted potatoes, peas and beans.
it's mother's day here and you'd think that i've had done all of this as a gift from the boy's to their mammy, but oh no dear reader! oh no!

we always eat like this.

all, some or none of this may or may not be true.