Eastside Road, December 21, 2013—TOMORROW WE EAT on the road; today we finish up the leftovers. I finished that wonderful cherry pie, for example, at breakfast — without ice cream, some of you will be glad to know. Lunch was bread and salami and cheese, odds and ends of cheese. Dinner, after the Saturday Martinis — which, incidentally, put paid to the gin supply; gotta replenish that! — was the last of the lean cassoulet.
And it finally brought to mind the most significant missing item: not confit; not goose flesh; not pork belly. Simply that little dotting of walnut oil. Oh well: next time.
The end of a bottle of cheap Barbera d'Asti