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Wednesday, August 26, 2009

e and i went back to st j b&w again last night for some early seaon grouse action. to pick at while the birds got the treatment we had a charming salad of pork scratchings and chicory. with the bird came burgundy, watercress, soothing bread sauce and a tasty crouton of foie and grouse innards. the bird tasted of a lovely death: savoury, a but musty, occasionally bitter. good times indeed.


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