Tuesday was a sad day in Nashville.  We lost a great friend in an accident and today was her funeral.  As funerals go it was very very nice.  But it is a big loss to all of us.  

Tina and I spent the afternoon in the pool.  Lazing around until we were burned to a crisp.  It was a beautiful day here and we forgot about suntan lotion.  

Dinner was simple.  We had the second half of the fish and lobster cakes with the Uma sauce.  I made the following broccolini to accompany it and Pillsbury bread.  This recipe serves 5-6 as a side and is from Cooking for Jeffery, Ina Garten.

Ingredients:

3 bunches of broccolini

EVOO

Kosher salt and pepper

Directions:

1. Preheat oven to 375 degrees.
2. Trim 2” off the ends of the broccolini stems and discard.  Cut any thick stalks in half lengthwise.  
3. Place in a single layer on a sheet pan.  If using all three bunches you should use two pans so it roasts not steams.  
4. Drizzle with 2 T EVOO and sprinkle with 1 t salt and 1/2 t pepper, and toss well.
5. Roast for 15 minutes, until the broccolini is crisp-tender.  
6. Serve hot.  

We thought they were a little too crisp-tender.  They did last good, but hard to cut.