exquisitely humble spud

Take a lovely French butter keeper,

(this one purchased during the Open Studio weekend, 

from Deborah at Flint Hill Pottery).

Fill it with the most special treat of local, organic butter.

Chop some homegrown chives.

Add some sea salt and freshly ground pepper.

Heap on top of an organic baked potato, 

and you've got yourself a very fine bit of food.

Remembering where all these ingredients came from

while we held hands around the table made it all

taste even better.

Posted from our "bit of earth",

where I did not, in fact, 

miss the blooming of the lupine after all.