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“taking a small piece of the Parmesan that I have broken into craggy shards on the small wooden board I've laid out, with a wedge of triple-crème Délice de Bourgogne Brie, some nuts and dried fruits, a homemade quince and plum membrillo paste, and some tiny little German wild boar sausages that I've been hoarding since my trip to Berlin last year.” — Stacey Ballis
taking a small piece of the Parmesan that I have broken into craggy shards on the small wooden board I've laid out, with a wedge of triple-crème Délice de Bourgogne Brie, some nuts and dried fruits, a homemade quince and plum membrillo paste, and some tiny little German wild boar sausages that I've been hoarding since my trip to Berlin last year.