I'd like regular ancestral cooking emails!
Simple lunch: Lard-fried local egg on homemade millet/sorghum sourdough accompanied by salad. All topped with a dressing made with a lot of raw garlic (mad on it at the moment, have you seen the article in my profile link?!) and then I took great pleasure in sprinkling our homemade black salt on the yolk.
As I type I realise all the work that went into this ‘simple’ plate: The walk to pick up the eggs, the rendering of the lard, the honing of the #lectinfree sourdough, the making of the Russian salt…and more. Maybe that’s why sitting down to eat it puts such a smile on my face?