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.
I remember. Didn't some of us (now suitably chastised and impressed!) say you were courting danger?
ReplyDeleteWhat a lovely and springy looking little patio. Makes me want to go grow something.
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