The Art of Food

I dug out my Laurel's Kitchen cookbook last night (the one I've had since college, that's falling apart and is filled with notes and memories, that I can't bring myself to replace) and made the most wonderful Fettuccine Florentine (Laurel calls it Vermicelli Florentine, but all I had was fettuccine).  We got fresh spinach, onions, and tomatoes from the co-op, which made the dish all the more marvelous.  Served with warm bread and some claret -- a veritable feast!