Sorry for this little break from TPS. Work has been really busy in the past weeks, often coming back home pretty late and I’ve also had some end of the year parties, and dinner out with friends, so these last days have been pretty low on cooking. I’m happy to spend the weekend in the country and to have time to cook. So today, for our post tennis game I prepared these nice fusilli with grilled mushrooms: shimeji and shiitake with fresh yuzu peel and yuzu juice, dressed with a little of olive oil, sea salt and pepper. A perfect lunch to continue with a few hours in the garden trimming trees and preparing for winter. Have a good weekend!!
