THE THIN-LEAF CONEFLOWER KITCHEN

35. LEFT-OVERS

This is what’s left of yesterday’s bean salad dinner. I plopped a dollop of arugula pesto in each bowl.

Added crisp bacon and two 6 minutes eggs plus some salt & pepper.

How good is this?

MORE THIN-LEAF CONEFLOWER KITCHEN ESSAYS

30. lamb for sous vide

31. lamb stock

32. lamb reduction

33. vegetables with attitude

34. a bean salad dinner

35. left-overs

36. lamb & parsley soup

Thanks for visiting with me.

Paul V’Soske

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