First time eating out since Covid began—at the Olive Garden in Lake Oswego, Oregon. The antipasti was fried shrimp scampi, then a salad with Caesar Dressing, Zuppa Toscana made with spicy hot Italian sausage, Russet potatoes, bacon, chopped kale leaves, chicken broth, heavy cream, wine vinegar, diced white onion, minced garlic clove, and seasoned with kosher salt and ground pepper. For dinner I had shelled scampi sautéed with slivered garlic, onion, white wine, butter, red pepper flakes, a wedge of fresh lemon for flavor all served over angel hair pasta. The dinner was good though some Spinoni ice-cream would have been nice.