The menu at Thorrablot—a nauseating list of whey-soaked meats and near-rotten fish—explains how early Icelanders made it through the grim homestretch of winter. They squirreled away the dregs of the fall harvest, buried shark meat...
and when I called out to the head, “Languille!” the eyelids lifted up, this time, I swear, in a distinctly normal movement, slow, as if awakening, or torn from thought.
