The Quintessence of Ham

Sarah and I recently trav­eled to Québec, where I gave a paper at a French his­tory con­fer­ence. I’ve included our din­ing notes below:

Thurs­day. The trip does not begin auspiciously.

Le Cochon Dingue: Dessi­cated luke-warm mus­sels served in an unde­sir­ably fari­na­ceous “cream” sauce. Alarm­ing. » Read the rest of this entry «

Notice any­thing different?

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