Adventures In Photogenic Cuisine, Part the next

Tonight we made four-cheese farfalle, which is fancy-pants talk for bow-tie pasta and cheese, but ooh boy, is it good. It's a recipe from the Gourmet magazine cookbook, and involves pecorino Romano, mozzarella, Fontina, and Gorgonzola, along with half a stick of butter and most of a pint of whole milk. A triumph. Our arteries are hardening as we speak, but this one's a keeper.

We're also beginning to get our act together on the wedding-planning front. I hope everyone likes Chinese food.