Yesterday’s New York Times food section has a story by Mark Bittman about marrow bones, and a recipe that involves roasting the bones at 450 degrees for 15 minutes, until the marrow is slightly wobbly. There’s also a helpful video clip. To eat, you spread the warm, shimmery stuff on grilled bread, garnished with chopped parsley and shallots. It looks potentially delicious — and I have friends willing to be experimented upon. The dogs will get the bones when we’re finished, and the marrow, too, if there’s any left.

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