2.4.24

A break, because of the long weekend, and because I was finishing a book. I would have written something about the mackerel dish we have on in the restaurant, how it combines a method I learned in the Duck restaurants for impersonating high-quality tinned fish with a caponata of artichokes that is like but not exactly like one I learned at the Anna Tasca Lanza cooking school, and how the prepping of artichokes dries and stains the skin, but that will have to wait for some other occasion. Very likely the connections between the life and death of men and mackerel are far more complex than we guess, WG Sebald writes, Anthea Bell translates, I read, but I do not know that he had anything to say about the artichoke.