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Due to Global Warming (a pleasant sounding euphemism if ever there was one) it is 61° here. So we’re having a salad for lunch—escarole, watercress, eggs, green beans, little potatoes, and avocado— bathed in an anchovy vinaigrette. It’s supposed to be in the forties tomorrow so we are dry-brining an 8-pound pork shoulder that we will braise for January’s last lunch.

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