Tomato, Avocado and Mozzarella Pasta, and the Art of the Question

Mike, from Mike’s Table asked me a simple question: What kind of wine am I making?

Naturally my mind has been pondering the art of answering questions all morning.

When my mother asked me that same question my answer was: Grape.

I wasn’t being a smart ass. (Moi?)  My mother made wine for years, like her mother and grandmother before her.  She made it from rhubarb, elderberries, elder-blossoms, dandelions, but only once did she make it from grapes, wild grapes.  She didn’t really like it, and they were hard to find, so she never did it again.

So my one-word answer told her everything she wanted to know.  I knew what her frame of reference was and answered accordingly.

That’s the art, you see; to know what the person really wants to know.

Question:  Do you know the best way to get to Paris?

Answer: Yes

Either a clever wit who is trying, not too subtly, to let you know that you could have phrased your question better, or, if said person walks away after uttering the single word, a lawyer…

Answer: By train

Perhaps they were answering the question they thought you’d asked…. or not…

Answer: Take the A4 to ……

Seeing you standing next to a car with a road map in hand, a perceptive person realizes you would like to drive there.

I’ve never met Mike but he has a food blog so I know he cooks.  Because he cooks yummy food I assume he also enjoys eating.  If he eats well chances are that he likes wine and knows something about it.  But he doesn’t write about wine, so I also assume he doesn’t want nitty-gritty technical stuff.

Now I could be wrong about all of this (Moi?), but based on what I know my answer is:
Rosé.  The grape variety is called ‘Johannes’ (or so I’m told) and it’s one that is meant to be grown in this region.  I’d never heard of it before.  I hadn’t realized how many grape varieties there are.  Most of our neighbors’ grapes aren’t even named (ones is 6432, another 75293, etc.)
It makes a very dark (for rosé), rather sweet wine that’s meant to be drunk within a year or two.  A lot of the locals make a fortified, Port-type wine called Pineau, from their vintage, as well.  We don’t know how to do that.

We also have Chardonnay vines which have been singularly unsuccessful and some Cabernet Franc, which haven’t fared much better.  I think it is not hot enough in this area and the soil is too heavy…but I know nothing…

If all else fails the mobile distillery comes around in the spring and will distill anything into pure alcohol.

If anyone (Mike?) would like to know more please ask.  And if I know more I’ll try to answer.

In the meantime what goes better with wine than pasta?

Yes, folks it’s time, once again, for Presto Pasta Nights!

Founded and hosted each week by the industrious Ruth (she’s been sooo busy lately) of Once Upon A Feast we are now into our 31st week of pasta.

Sorry, Ruth!  I know I said no more salads…
Apparently, I lied!

Maybe this will be the last…

Tomato, Avocado and Mozzarella Pasta with Sausages

sausages, 8 oz total weight (250 gr)
1 package (ball) mozzarella – cow is okay, buffalo is better
1/2 -3/4 cup cherry tomatoes 
1 avocado
fresh basil  leaves
fresh chives
1 1/4 cups dried farfalle
1 tbs white Balsamic vinegar
1 tbs Balsamic vinegar
2 tbs olive oil – good stuffSausagecaprese

Cook pasta according to package directions.  Drain and rinse with cold water.  Cook sausages on barbecue grill for 8 – 12 minutes or until done OR pan fry for same amount of time, until done.  Cut cherry tomatoes in half.  Slice mozzarella into thick slices then in cut in half. Cut avocado in half then each half in slices.  Cut sausages into 1 inch slices.  Add tomato, mozzarella, sausage and chives to pasta and toss lightly.  In a bowl whisk the oil, a little at a time, into the vinegars.  Add to pasta, tossing to combine.  Arrange avocado slices around the edge of the pasta and top with basil leaves – tearing the larger ones in half.  Serve.

Question: Do you know what time it is?

Smart ass answer: Yes.

Parental answer: Time for you to be in bed.

Hopeful singles answer: Time for you to invite me to be in your bed.

Foodie answer: Time to eat the pasta and pass the wine!

Standard answer: It’s ??? o’clock.  (No fun in that one at all, is there?)

Presto Pasta Nights answer:  Friday is the time to check Once Upon A Feast for all of the pasta entries of the week.

11 thoughts on “Tomato, Avocado and Mozzarella Pasta, and the Art of the Question”

  1. I am always entertained when I visit your blog. 🙂 This salad looks so colourful. I wish to make my own wine, grape or anything else. Your rosé sounds perfect chilled and enjoyed with spicy food since you said that it was a sweeter style.

  2. Haha, now *there’s* a reply! Thank you for saying more than “grapes” 😉 And a big thank you for the kind words. 🙂
    I know a little bit about wine (college time well spent–and how many college courses have a “for dummies” book as the textbook?), but I can’t say I’m too familiar with the delicate flavors of 6432, though. 😉 Really, I know just enough to know that I enjoy it and find it interesting. Like I never would have imagined making wine from anything other than grapes (or that there’s a mobile distiller)…but now that I think about it, it sounds intriguing.
    Thanks again for the response and I hope you keep posting more about this year’s batch! 🙂

  3. Katie, I wouldn’t know rose from a rose bush — to me, wine is wine (awful, I know, but I’m slightly allergic so don’t drink, though I do cook with wine). But I do know that this pasta dish looks delicious!

  4. Wow, this is really really nice!! I’ll skip the sausages, but the remaining trio looks so good together..its like things are right there and we don’t see them sometimes!
    loved your pasta!

  5. Nora, you are absolutley righ! It does go well with spicy and (don’t tell anyone) with ice and Perrier on a hot afternoon!
    Thanks, Anh, and thankfully it’s working so it will actually BE wine!
    Ahhh, Tanna, you know how I like pretty food!
    Mike, you mustn’t have grown up in a small, farm town… Those people (us people) make wine out of anything! I’ll keep you posted!
    Lydia, poor you! Allergic! On the other hand, there’s a whole bunch of empty calories you’re not consuming…I’ll drink yours
    Mansi, just as good without the sausages…but not for mon mari..

  6. Time to laugh my ars off.
    I love rose and will drink it with about anything.
    I’m not as fond of dry wines but they do in a pinch, and better to cook with usually.
    The pasta looks great.

  7. Great post. And thanks for sharing with Presto Pasta Nights. As for it being another salad…one can never have too many and with the weather doing it’s strange thing (we actually hit 28 the other day), one never knows when “summer” will hit.

  8. Sue, if you ever find your way to this neck of the woods we have about 250 litres in need of drinking… I’m loosing ground…
    Susan, ah well, just have more pasta…. I’ll help your husband finish the wine..
    Ruth, we’ve had the best weather of the summer this September…

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