hors d'oeuvres for the gruntled dragon.......




a 'tuna salad' with blueberry jam, sorrel, ginger, strips of yard onion greens, dried figs & apricots, golden raisins, spicy coarse-ground mustard, mayonaisse, celery seeds,  mortar-ground dissicated okra and curry powder, atop a slice of rusk toast......

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