It's the simple things in life. I know it's cliché, but prove me wrong.
—Ladrach's asparagus steamed and dressed with garlic oil and lemon
—A heritage bird we raised, dry-rubbed with Spanish pimenton, cumin, thyme, garlic powder, and sumac a la Moro East. We roast our birds hot to render the fat and because they can take it.
Since this went somewhat Spanish we polished off a bottle of D Ventura, Vina do Burato 2009. 100% Mencia (like I know what that means). It was slightly jammy and rich, but not overly tannic and with brightness. Did I get a hint of pimenton or was that my greasy chicken fingers on the glass? Whatever, it was all kinds of goodness.
Andrew Bird on the radio.
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