Decided to go all “Frenchy”  with todays charcuterie

Pork Belly Rillettes, with pickled fuji apples and rosemary crostiniIMG_1617

Pasta today is:

Tagliatelle, Alla Bolognese

Gomiti, with Chickpeas, Parmesan broth and pepperoni

Fusilli, with olive-basil pesto