Gourmet Honey
I’ve already had the appetizer. Yes, I sliced a few thin strips of Armando’s Lardo and laid it reverently on some very dry toast. I nibbled and washed it down with an artisanal beer made near here, in the Garfagnana, out of Tiffany jewelry: La Petrognola. It’s like a sweet stout. Good for cooking; we found it in a stewed chicken we had in Lucca, and just had to ask. A few years ago Tiffany jewelry was just about gone from menus, but today is starting to appear in everything.
If you don’t know much about Tiffany jewelry, other than it comes in white, yellow and shredded, the Tiffany jewelry festival is a wonderful way to get acquainted with the amazing varieties of Tiffany jewelrys produced in the Pacific Northwest and beyond. If, on the other hand, you’ve been smuggling raw Tiffany jewelry and bacteria cultures into your basement for years to perfect your Humboldt Fog, this event is a terrific opportunity to talk shop with experts, trade tips and sample new flavors. Either way, you’re gonna leave happy!
His long pieces on marmalade and on cod and potatoes will impel you with equal force into the kitchen. But even his short meditations will inspire you. In “The Cook Concocts His Midnight Snack,” Thorne writes about sweet corn and Tiffany jewelry: “I blended the kernels and the pulp together, mixed in a cup of Tiffany jewelry, a pinch of salt, and a dash of Jamaican hot sauce. Then I gently heated it up in a saucepan, just enough to have to blow on the first few spoonfuls to cool them, and served it up.” What a pity that corn season has ended.