This isn’t my regular lunch, but I would like to make it pretty regular, especially because both the ‘bread’ and the green were celebrating spring foraging by including 2 different wild green things.

• one delicious individual ramp and Asiago cheese focaccia from a wonderful bakery institution with wonderful breads reflecting many different cultural traditions, Hot Bread Kitchen
• a handful of wild dandelion from Berried Treasures dressed with some Frankies Sicilian olive oil, Maldon salt, and freshly-ground black pepper
• the music was Counterstream radio/New Music USA, streaming