IN 1987, a quarter of a century ago, I lived in Spain. On our balcony was a hibachi that the previous tenant had left behind with a chicken-wire cooking surface. It was better than nothing, but the alternatives just weren’t … Continue reading
IN 1987, a quarter of a century ago, I lived in Spain. On our balcony was a hibachi that the previous tenant had left behind with a chicken-wire cooking surface. It was better than nothing, but the alternatives just weren’t … Continue reading