The trailblazing Oaxacan chef Alejandro Ruiz […] has spiked this black-bean sauce with a hidden depth charge of flavor: patches of foliage from a local avocado tree. The leaves electrify the sauce with an unexpected thrum of black licorice.
I drink a swig of it and get to work zip-tying lights inside of trusses.
The photographer glanced up at them over a four-storeyed cardhouse, which he had built out of crispbread.
This was done by reefing. He put two fingers just inside the opening and lifted the lining a trifle. Although I watched his hands, I could feel nothing, so gently did his fingers work. Reefing a couple of times, he lifted my handkerchief, as he might have taken out anything else.
reefing.
アカウントを持っていませんか？ 新規登録
アカウントを持っていますか？ ログイン
DiQt（ディクト）
無料
★★★★★★★★★★
