Ever since we came back from the Amalfi Coast we knew two things: 1) We had to wait awhile before eating pizzas or pastas ever again and 2) it was just a matter of time before we sat down with friends over pasta and other great food. We were strongly inspired by the marvelous combinations of sauce and noodles -- what could go wrong? Not enough cheese, potentially. Or, too much food. One of these days I'll get the quantity and volume of food per guest ratio more reasonable and doable. Thus far, every Supper Club has ended in a food coma and deep uncertainty to what to do next and lots of questioning as to how all of that was possible. It was a great month celebrating Italian food! There is still so many pasta recipes out there; I can't wait for the Italian theme to return.

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• Cheese and fruit platter by Kolin (and Kolin's mom)

• Selection of meats, olives, peppers, and Bakhaus Bread by Aaron

• Roasted potatoes, pickled red onions, yogurt sauce a la Dining In cookbook

• Meatballs and sauce with noodles a la Gjelina cookbook

• Creamy cauliflower pasta a la Alison Roman

• Parsley and garlic green sauce pasta with kale a la Dining In cookbook

• Peaches and Cream pie, Four & Twenty Blackbirds recipe

• Black and blueberry pie with vanilla bean ice cream from Mo