Ironically, given that I spent all afternoon cooking, there wasn’t much to eat, since it’s all destined for Christine’s birthday on Monday. But I found more chicken thighs, and cooked them in a faux mole of ramp pesto, onion, and tomato paste, plus some water, tequila, and the usual seasonings, covered until all tender. Then I pulled the meat apart and cooked some more while I made a quick salsa of grape tomatoes and jalapeño with lemon and olive oil. Toasted up some flour tortillas and thus were born some pretty damn good soft tacos; the sauce was thick and deep from the chicken bones and various yummy pastes, and the salsa was nice and bright on top. Together with a 2005 Domaine Gour de Chaule Gigondas rosé (it’s officially rosé season now) it spanned winter comfort food and spring optimism.
