This was published 3 years ago
The bombshell
Lynnette had agonised for years, and had already begun mourning when she told Jerome she was leaving him.
Despite everything – the fights, the silences, their differing outlooks on, well, everything – he was blindsided.
“What?” he said, eyes bulging. “What are you talking about? We’re good! Things are good! Don’t be daft.”
Lynn almost felt sorry for him, but told him her mind was made up.
“But Lynnie, you can’t leave. What about me? And the children! Let’s not be hasty, for their sake at least!” Lynn snorted. “They’re 40 and 43, Jerome.”
“Still,” he said, shaking his head, “still …”
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Ricotta gnocchi with creamy tomato sugo
This dish is like a warm hug. Ricotta gnocchi, similar to gnudi except for their shape, are the far easier cousin of potato gnocchi. There's no agonising about which potato works best and no dense, tough dough, just delicate, cheesy little pillows. This is one of my most beloved recipes – and one I bring out time and time again during the cold winter months.
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While the true place of wine is at the table with food, wine professionals seldom eat while tasting critically.
Paul Connolly is a regular columnist with Good Weekend.