The last evening in September — and still just cotton sweater weather!
It’s a wet world: one of those days when the forecast was “rain, heavy at times.” Warm too — note the red-umbrella carrier in his shirt sleeves ~
Smoked Salmon and Crème Fraîche Pasta (for 2)
8 ounces penne rigate pasta
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced (about 1/2 cup)
1/3 cup crème fraîche
1/4 teaspoon grated lemon zest
1/4 teaspoon fine sea salt
1 (4-ounce) package smoked salmon, cut into ½-inch pieces
2 tablespoons chopped chives
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well. Meanwhile, in a large skillet, heat oil over medium heat until hot. Add shallots and cook until tender and golden, about 8 minutes, stirring. Remove from heat. Add drained pasta, crème fraîche, lemon zest and salt to skillet and toss until coated. Fold in smoked salmon and chives.
There’s a great series of mosaics along the platform of the Christopher St. Subway station, all about the history of Greenwich Village. They’re images in the categories “The Founders,” “The Providers,” and “The Rebels.” This one is of “The Providers.” Check out the cute railway track upper and lower borders!
This apartment building (across the street from 7-13 Washington Square N) looks so pretty in blue! It’s just tyvek covering, though, there while it’s masonry is being worked on . . . (noisily!).
I brought home some of those pink and white and purple cosmos; they’re brightening the living room as I type!