HAIKU

Harvesting radishes,
he points the way
with a radish
-Issa

JAPANESE PHASE

Well, Wild Abandon has taken a turn as Pete gets up to speed on Japanese food....as he heads off for a month of cooking for several Japanese Rock musicians at a recording studio up in Petaluma....This is eggplant with ground pork and pea pods...side of green beans with ground sesame miso ...yum!

BEET SOUP

4TB olive oil
1/2 red onion sliced
2garlic cloves
1lg teaspoon cumin seeds
Several Beet root finely diced
Large potatoe diced
5 cups cold wAter
3 T red wine vinegar

Garnish with parsley (or cherry blossoms) and yogurt thinned with a lttle milk and seasoned with garlic paste, salt, pepper

Sauté the onion in olive oil, then add the garlic and cumin. Next add the beets and potatoe, water and cook for 15 minutes. Purée and season with salt & pepper and vinegar, garnish!

HAIKU

Under the trees
into the salad, into the soup-
cherry blossoms
-Basho

Our morning visitor on Tomales Bay...I think he wanted our purple potatoes for breakfast....he landed with a thud right outside our window!

On the edge of Tomales Bay....windy rainy night...get the fire going and heat up the cauliflower and carmelised onion soup with truffle oil.....warms the bones and delights the senses!