I've started this to exercise my writing muscles and share and memorialize memorable thoughts about food, wine and travel (among other topics). The poulet demi-deuil refers to a French dish, translated as chicken in half mourning -- it consists of a chicken with so many black truffles inserted under the skin that it appears to be in mourning. I first read about it in a 2004 New Yorker article by Jim Harrison, entitled "A Really Big Lunch." I not only aspire to cook and consume the poulet demi-deuil, I aspire to do so as part of a similarly lengthy bachannalia of food and wine.
I love food and aspire to share some of my enthusiasms here.
