Wednesday, October 8, 2008


THE REFRIGERATOR BINS are full of pears, and will probably remain so for a number of weeks: that's how you condition Comice pears. Of course that doesn't leave much room for the olives, relishes, hazelnuts, milk, vermouth, cheese, pickled crabapples, capers, pomegranate juice, seltzer bottle, orange juice, celery, carrots, not to mention all those things behind all those things. I wish refrigerators were shallower.
So today we lunched on bread and cheese and pears and figs, and dined on Corona beans and frittata and green salad, and washed it down with red wine from bottles opened a couple of days ago. And you know? I'm grateful for it all.

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