Oh, my, it was a long-overdue restaurant week, and perhaps it will never be a forever restaurant week. But those restaurants lucky enough to have an outdoor space may now see our faces, and we theirs.

Yes, it is still distancing and wearing masks and will be so until there is a vaccine that works and is available for everyone.

But it was wonderful. On May 27, I met my friends Nancy and Andy at Captain Scott’s, and we sat six feet apart on a big metal table and ate our lobster rolls and fries. I bought a bottle of chilled white wine called Imagery, a California Chardonnay they said was delicious.

It was almost my birthday, and they gave me a beach towel covered with images of lobster and a card saying that, when we can, we will have a lobster dinner at Ford’s in Noank.

The next day I drove with Linda Guica (masks on and all windows open) to Metro Bis. We had lunch with owners Chris Prosperi and Courtney Febbroriello at a big table and talked for three hours. I had not sat at a table with anyone for 10 weeks.

I didn’t realize how much I had missed my friends.

Recently, I saw a recipe created by Meghan Markle, whose husband Harry is the son of Prince Charles. She supposedly calls it her Filthy, Sexy Mush pasta. I drove to the supermarket and bought the only ingredient I did not have, zucchini. It can be made in a slow cooker, on the slow cooker part of the Instant Pot or on a big pot on the stovetop.

I added a few other ingredients from a recipe from Kitchen and made it. It does take four hours, but all you have to do is remember it is there and stir it a few times. It is beyond delicious and is vegetarian and almost vegan.

Filthy Sexy Mush, aka Zucchini Pasta Sauce

Serves at least 4

2 tablespoons olive oil

6 small zucchini, bottom and top sliced and cut into cubes

½ small onion, diced

½ cup water

1 cube vegetable bouillon (I used chicken bouillon)

Zest of one lemon

½ teaspoon red pepper flakes

Salt and pepper, to taste

3 tablespoons butter

1 cup freshly grated parmesan, divided

1 pound pasta (from angel hair up to rigatoni)

Chopped fresh parsley (optional)

Place oil in a large pot and heat. Add zucchini and allow to caramelize, stirring, about 10 minutes. Add onions and saute until onions are translucent. Add lemon zest, a bouillon cube, pepper flakes and half a cup of water. Bring to a boil, then turn heat to a simmer and cover. Cook for four hours, stirring when you think about it. When it is done, add half the parmesan and butter.

About half an hour before it is done, heat a big pot of water and add the pasta. Cook according to the box of pasta. Drain and add half the mush and stir. Put into four warmed bowls and top with grated parmesan and chopped parsley.

On the Side

When I am driving, I am paying attention to the road and other drivers. But sometimes I notice new restaurants and food trucks. When I saw a big truck that said Luigi's on my way to BJs, I thought: Could it be my Luigi, our Luigi, of Tony D's and Recovery Room, someone I have adored for more than two decades?

So after I'd done my shopping, I drove into a parking lot on the corner of Route 85 and Cross Road in Waterford. It was Luigi Sferrazzo with his wife and daughter. I was excited as he showed me his wood fired oven and his refrigerator/freezer.

I ordered a pizza to go (of course, it is still distancing and masks on). For the rest of the day, I ate all but two slices. No plate needed because I could hold each in my hand without it ever getting sloppy. As good as a pizza can be.

To find Luigi's Wood Fire Pizza Risto, email luigispaghetti@rocketmail.com.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.