I was moved.

Seriously. All that talk of lamb and veggies and salmon and knowing your food, well, shucks, it just makes a fella want to high-tail it out of New York City and buy hisself a plot of land.

Happy for you that you’ve found this nirvana.

It cracked my brother up. (I was working at a meat packing plant then, and the lamb salesman put them on our cars).

Mike died 13 years after he saw that sticker. He was still quoting it as one of his favorites and laughing his big laugh.

My prayers returned a few years later, and I have been saying some heartfelt ones for you.

And Terrilynn — I guess I shouldn’t be so surprised that turnip greens and duck are fabulous — any French bistro cookbook will pair turnips and duck, but somehow, I’m still wonderfully surprised. Thanks for the fabulous quote …

“She had thawed eight wild ducks that Luke had killed the previous winter. The stock she made from the discarded duck bones and parts was dark as chocolate and its flavor was wild and sun-charged but slightly overpowering…She cooked the ducks slowly with turnips and onions and tart apples and scuppernong grapes from the arbor….

I was worried about the turnips but my mother assured me that wild duck was the only meat she knew of capable of holding its own against a turnip.”

It’s good to read you talking about food again.

Hope the writing is going well.