Thursday, November 15, 2007
Last night my publisher was in town. We had dinner at L&M, where the chef presented for our sampling pleasure the newest thing to come out of their salumeria: a house-cured tasso ham... drizzled ever so lightly with - wait for it, people! - sorghum molasses. Longtime "blog" readers will grasp the significance. What we have done for green lizards, Phyllis Diller, paintings of Schoenberg, Pernod, and cigarette holders, we have now done for sorghum. You're welcome, sorghum! It's not working as quickly as we would like for velvet suits, but we're trying.