I read Peter Meerholz's carbonara recipe yesterday, and ran straight to the store to try it. The cheese steward at the Cambridge Museum of Fruits And Vegetables hadn't heard of Mezzo Secco. "Show me the recipe!", he said, glanced at it, and he handed me an Italian cheese he though would work well. It was delicious. The red pepper is important. I used a bunch of fresh cilantro instead of basil, an improvisation that turned out fine.
I also managed a nicely seared dish of Gloucester scallops, marinated in lime and ginger this week. Sometimes its fun to be back in the lab.