I have a tendency to go overboard. I have a tendency to want to combine too many odd parts in one place. Thankfully Aki is a strong and influential counter balance. We have continued to work and refine our preparations of blood sausage cavatelli. Aki came up with the idea of serving them with clam sauce; stating pork and clams, implying duh! And so we we worked through the elements making a blood sausage bolognese style sauce, finished with minced surf clams. We incorporated a blood sausage puree underneath the pasta and topped the dish with basil from our weed patch and shavings of aged gouda. The dish is almost there.