Wednesday 23 May
Thin slices of cold leftover pork, served with mayonnaise thinned with a little lemon juice and zipped up with a quarter of a chilpotle in adobo. To complete the canvas, a few also-left-over potatoes, carrots, and shallots, plus a side salad of marinated artichokes tossed with the last of the multicolored roasted peppers.
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