Charcuterie

Eastside Road, January 1, 2010—

NOT, PERHAPS, THE MOST judicious meal to begin the new year: a plate of charcuterie for lunch with friends. Rosette de Lyons, saucisson, pork rillettes, paté maison; a hunk of brie; cornichons and olives; a few irrelevant red seedless grapes. Later, a slice of last night's roast pork with a leftover roast potato — they have no right to be so delicious — and a green salad.

Mourvedre, Louis Preston, 2007