the yellow ones that I added to our long rice seaweed spinach soup.
I am happy they tasted so savory and happier that
I am moving my inventory of unused stuff,
now that we should not be out shopping!
I buy it mainly for potato salad with our barbeque when family comes over.
But, now, we don't know when that will happen,
maybe not any time soon!
So, with one Okinawan purple sweet potato I made a potato salad using fresh dill and surrounded it with
a lei of watercress.
rounds out lucy's kitchen project for Saturday.