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One week back from vacation and the vibe continues a la early spring. Fresh Pat LaFreida provolone sausages, barbecued and piled into a baguette, lined with sweet pickles, and slathered with mustard. Press it down and slice in pieces–a great casual way to get lots of servings with little fuss. Sweet potatoes, slow smoked and cued, melting butter pats and salt. Just missed out on greens since I can’t exactly count the pickles in. Leftover Easter pie from friend, PBS Everyday Food co-host and baker extraordinaire John Barricelli. Check out his new book, The Sono Baking Cookbook. His formulas are tried and true.