A player to be named later brought in some Italian white truffles. And some ’67 Barolos to accompany them. Meanwhile . . . gotta keep those Michelin stars twinkling.
plus my friend brought us a couple of Dungeness crabs . . . I picked the meat and sauteed it with brown butter, lemon, and green onions. We ate that standing in the kitchen while the cornbread finished baking.