Lock, Stock, & Barrel

We loaded up the car on Sunday.  A half dozen poppy and a half dozen everything, Nova, pastrami cured, loin, and belly; horseradish cream cheese; thank you, Russ & Daughters for making mornings exciting.

Prior to this, it was some guanciale, cured meat from Batali’s father’s salumeria in Seattle, a chunk of parmigiano, Florida grouper, Piemontese style beef from out West, three types of pasta filled with vegetables, and ramps.  EATALY is coming to Boston in the Fall, but until then I’m OK with buying in NYC and returning home with food for the week.

 

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