|Cherry bonsai, Japanese quince and hazel|
pork tonkatsu. And Paul, somewhat predictably, asked me why I'd never made it for him. So I did. The sauce is a bizarre substance, strangely compelling. I'm not sure I would make it again, but I am not sure what I would serve on the pork if it wasn't that.
yakitori. Sitting in the garden, sipping beer and occasionally grilling a skewer or two to perfection.
We nibbled, we sipped, we relished the sun.