lately I’ve been working at a pseudo-european (spanish by way of spooky, soulful old new orleans, to be exact; untouched by time since about 1985) place. tiny, with tiny tables. unpretentious and unplugged. warm, with big cast-irons full of paella and small plates adorned with lettuce & shaved carrot garnishes–the latter just a swipe up the side of a hearty specimen with a mandolin, impassive, impressive, unassuming. sangria made with cheap jugs of wine steeped with honey and diluted with sparkling lemonade. sassy not classy.
so, hey, let’s all raise a glass of sangria–or, hell, whatever cheap wine you have handy–bust out the cocktail peanuts, and cheers to keeping it real, shall we?
furthermore: trying to “insinuate some resonance onto the plate with nothing but marrow and toast, butter and sugar”. Or, “Neon-orange Delicious over sweet-potato Righteous”.
minois chiffonné 