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It’s a very sunny breezy 75° day. In the garden, the star magnolia is flowering, the mighty rhubarb is pushing through the earth, and the onions, that wintered over, are ready to pull. At this early stage we used them like scallions for today’s lunch: toasted brioche slathered with mayonnaise, sliced avocado, crisp bacon, salt and pepper, olive oil, and lots of those chopped spring onions. We’re going outside to have a picnic on this glorious day!


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