ON December 28, I had duck a l’orange with orzo. The trick to cooking the duck is to rotate it every half hour. This assures that the fat drains out, while the bird remains juicy. For Christmas, my wife cooked an astounding standing rib of beef, with garlic mashed potatoes soaked in butter. I fondle my memories of these meals. I savor them the way a soldier at the front dwells on pictures of his wife and children during a lull in the fighting. Duck and beef and pork are my loved ones, and I miss them terribly.
That’s because I’m on a vegan diet. It’s not by choice. Rich
Comments