Hominy

Eastside Road, September 14, 2018—

IT MAY NOT be edible, Cook said, the onions being soprarosolate, as the Italians might say; never mind, I said, You know I like carbon, my grandfather loved burnt toast, and died 97 years old.

It was fit to eat. She'd browned the onions in the usual way, along with chorizo, and added a can of hominy, and on serving it strewn it with blossoms cut from some cilantro growing outside the kitchen door somewhere.

Green salad afterward, and then a bit of ice cream with warm caramel sauce.

     🍷Carménère, Panilonco (Colchaqua Valley, Chile), 2017: a little sweet for my taste, tannic