Duck prosciutto hanging from the high kitchen ceiling. The light is reflected from the windows across the road.
One breast is flavoured with Northeast-indigenous spicebush (bright yellow when crushed, and orange-piney in fragrance), the other with Turkish sumac. They were cured for four weeks in the fridge in a mixture of salt, sugar, pepper and the two spices.
They should be ready in about three weeks.
Which will be exactly a year after we last tasted them, on that Brooklyn terrace...
Which reminds me. Seed trays (far right): must buy.