Friday, August 29, 2014


Eastside Road, August 28, 2014—
WHO COULD COMPLAIN about leftovers like these? The beefsteak was grilled a few days ago, over charcoal; here it's cold and sliced, and served simply, as you see, with sliced tomatoes. And dressed with the salsa I made a few days ago, originally to serve on boquerones. It's simply finely chopped carrot, shallot, celery, and pepper — I'd used Padrones, because they were at hand — covered in Champagne vinegar and a little bit of olive oil. Delicious. Shallot and beefsteak are an Elective Affinity.
Cheap Zinfandel

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