Baked potato

Eastside Road, January 7, 2010—

Not many better things than a baked potato, especially a nice fresh local one, even if it has sprouted appendages on either side to make it look like a double ocarina:

Here it is with a couple of slices of cold herb-brined pork, yes, we still have some and it's as delicious as ever. And on one slice, the end of the tomato marmalade Michael made a couple of years ago. It too is as delicious as ever, or was: we finished it tonight.
I split that potato and doused it with olive oil: it needed nothing more, no salt, no pepper, no chives or (Antoine forbid!) sour cream. Green salad.

Cheap Zinfandel, "ForestVille," 2006