Eastside Road, April 9, 2011—II'S ALWAYS SO NICE to eat at home after so many nights on the road — ten, this time. Even when it's a simple matter of salad and toast. In this case,
Acme levain, toasted and eaten with olive oil, and the usual red lettuce dressed with the usual vinaigrette: crushed garlic and salt in olive oil with a splash of the white-wine vinegar in which sour cherries had been pickled. Delicious.