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......
Comments
Post a Comment