the high line, late late autumn.
The flora on the High Line is slowly fading into dull, wintery beiges, but that doesn’t mean that it’s still not a lovely way to spend part of a Saturday afternoon, especially after the white walled confines of Chelsea galleries. I usually end my jaunts at the west 16th street stairwell, so that I can duck into Chelsea Market and get my monthly supply of guanciale and pasta from Buon Italia. On my most recent trip, however, a quick peek in Dickson’s Farmstand Meats yielded this discovery:
Hiding behind the Lardo sign: unpackaged, freshly cured guanciale! At prices comparable to Buon Italia! This is a definite game-changer in my ongoing attempts to make a proper all’amatriciana sauce. Will keep you posted. In the meanwhile, have a great weekend. Me, I’m going to indulge in a massive suckling pig feast at Back Forty tonight for Mike D’s birthday. I can’t remember the last time I’ve been so excited for impending food coma.
hong-an tran 