On the Board Today – May 18, 2014

On the board today – a simple lunch starting with freshly picked spring chrysanthemums (春菊-shyungiku) and kale, sautéed in home made butter made from raw cream.


Followed by two eggs gathered within the past half hour, cracked into a bowl, laid on the sautéing greens, covered and allowed to gently firm to a soft egg.


Flavored with a bit of sea salt from San Juan Island Sea Salt, and served on a bed of brown rice.


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