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. … Continue reading