T.

Chicken tagine tonight, recipe from the February
issue of Gourmet. Cinnamon stick, turmeric,
pine nuts, saffron. The kitchen smells like sun,
which is good because there's little of it
these days. The airwaves are ablaze with candidates,
maps of the country with varying colors
alternately lighting up. God I love the scent
of freshly chopped cilantro.