Nov 27, 2022
I notice it in the NYT recipes … there’s always that one “what the fuck is that?” ingredient I’ve never heard of. “One pound Estonian pickled sheep liver” or something. And I have a pretty well-stocked pantry.
Written by Michelle Teheux
Lover of literature. Former newspaper editor. Fascinated by everything. Contact: michelleteheux@gmail.com. To buy me a coffee: https://ko-fi.com/michelleteheux