Simon
Now I'm a man, I transmute my pain into culinary creativity. From Jose Luis's ashes came a wonderful new dish. Not literally, of course. But almost. For, the day before he died, Jose Luis gave me a chorizo his mother had sent from the family home in Galicia.
I stared for days at this meaty memento mori. Then an idea struck, with the majestic force of Jose Luis's double-fisted cross-court backhand. Why not make Toad In The Hole with chorizo instead of bangers?
From death, Crapos En El Bujo was born. Spanish Toad In The Hole.
Drink it with a Vina Domal Rioja Alta 1980, the year of Jose Luis's birth. It has a mahogany bouquet, black coffee mouthfill and nuances of damp earth. It finishes as it begins. Dark, dark, dark.
Simon
