Valentine's Day Luncheon.........



'mortared' dissicated English peas with dried wasabe, nutty arborio rice cooked in chicken stock with a dozen herbs and butter; sliced 'French' style breaded chicken breast...cooked in white wine, garlic, thyme, marjoram, rosemary, chives, parsley, cilantro and sun-dried tomato strips; 'garnished' with golden sauteed elephant garlic and yellow sea salt.... 

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