We opened the door and the house exhaled. As though it had been holding it’s breathe since we closed the door last fall.
First things first, we flung open the windows and let in sunshine and fresh breezes; in the process we woke up a few sleepy spiders and sent dust bunnies flying.
Finally, it was Kitchen Assault day.
It was late into the lunch hour, there was only one or two other tables that still had diners and they were already puffing on their cigarettes, when the gruff, white haired waiter set the platter of grilled sardines in front of me. The gorgeous scent of charred fish skin seduced my palate, the puddle of olive oil invited me to take the first bite. I didn’t know a sardine could taste like that.Read More