Five nothings in five plates of delf

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.

Soon after leaving Bebra the line rises, mostly at 1 in 74, for 7 miles to Cornberg and all trains of over 400 tons are banked.

Here, in front, the deserted street was white and black and silent, under the electric lamps. All the lonelier for two wretched gamins, counting their dirty sous, and draggled newspapers.