Eastside Road, Healdsburg, April 14, 2009—
GOD KNOWS, Lindsey said, when I asked how long those leg-of-lamb leftovers had been in the freezer. I suppose I could look back in the archives here, but I'm not going to bother. Lindsey hacked them into bits and cooked them with salt and pepper and potatoes and onions, probably easing things along with a little olive oil, in the black iron skillet. Green salad, of course. It's nice to be home.
Côtes du Ventoux rouge, "La Ferme Julien," 2007