lunch is an improvisation on the materials at hand. half a yellow bell pepper and two hard boiled eggs, eaten on the ferry from kingston to edmonds. i'm excited about our cooler full of local goodies from port townsend and chimacum: two dozen eggs, two pounds ground pork, four pounds grass-fed beef, a pound of chicken sage breakfast sausages, two pounds grass-fed sirloin steaks, two lamb hearts and a pound of leaf lard. our larders are brimming!
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