No name for this......alternating food from one hand...with the other.....

while the rain chatters on the roof.....I'll just keep on cooking.......a new 'dish', sorta 'Chops'ish..... beet puree and oyster mushroom soup with sour Egyptian wood sorrel with a 'ball' of chipotle lentil and apple hummus on a sweet potato tortilla chip.....

This was the first experiment of two......preparing foods with 'extreme' tastes....like the super-sour Egyptian wood sorrel.....the 'other' was preparing strozzapreti with spinach and preserved lemon, which is hyper-salty........Neither were anywhere near the 'top' of my favorite foods' list......The 'Issue' was that of 'extremes'......I was able to temper the sorrel with sourwood honey and a mixture of earthy herbs.......but, as not much of a salt lover, the preserved lemons are another kind of challenge.......after which, I must have downed a quart of blueberry/cranberry juice.....so, I thought....why not throwing some blueberries and cranberries into this concoction? The blueberries 'worked'...not so much, the cranberries....the lemons fared a bit better in a frozen green pea 'mash', spread over lightly oiled and toasted ciabatta bread....however, even this was a 'stretch', even for my experimental palate.....