dailleurs at liripipe.com
Wed May 13 11:08:43 PDT 2009
I always slice up and steam zuchhini, patty pans, red bell pepper layered with a chiffonade of sorrel.
sprinkle with cracked black pepper and sea salt
alternately, a traditional french potage of sorrel with creme fraische rocks the free world :)
enjoy your windfall!
--AM, who has some sorrel in her yard right now. hmmm.....
On Wed 09/05/13 12:00 , Karstyl karstyl at gmail.com sent:
> So, if your co-worker just walked in and placed a very generous 2
> handfuls of Sorrel (Rumex acetosa) leaves with you, what would you cook
> for dinner?
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