The Next Night

We began with Cucumber Basil Lime Gimlets, which became my new favorite summer drink after I tried something similar at Brio. Betsy, Hedy, and Joe entertained us in their way and George in his.

Then we ate radishes with Danish butter and French salt. 

When I finally tore myself away to make dinner it was getting dark and by the time we ate it was so late no one thought of taking a picture until after we'd eaten most of it. I used the red peppers we'd grilled the night before to make Penne with Asparagus and Red Pepper from a Cook's Illustrated recipe, which was good but no better than the average decent pasta dish. I washed the leaves from our appetizer radishes and dressed them with a Dijon vinaigrette: a fine idea in theory, but I made the mistake of using the vinaigrette recipe from the magazine article that suggested using the whole radish this way, and it was hopelessly bland.