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Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz, I of course tasted schmaltz on rye, with a little kosher salt, and it's so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.)
Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday's crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less.
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Schmaltz schmeared on bread. Photo by Donna Turner Ruhlman.
