Squab

Squab, purple cauliflower, tater tots, and pickled beets. Wine: D 66 Côtes Catalanes 2014.

This was very good - the second time I’ve had squab, and the first time I made it myself (the first time was during a New Year’s dinner at a French restaurant in Macao years ago). I am perhaps unusual in my liking live pigeons, but I apparently also rather enjoy eating them.