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3/18/2024
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I melted some butter into a pan, and put in some elm seeds, 
which are called samaras. I picked them fresh off a tree 
from the back, stripping off all of the ones I could reach 
without having to do any climbing. This amounted to a 
handful, and may be all of the elm seed I eat this season 
as they are available for only a short window. Next, I put 
one egg in to the side of the samaras to fry. One top of 
this, some dandelion greens from the back. I absolutely 
love dandelion on eggs. I can't always reliably crop 
dandelions from my yard, but if I'm willing to go off the 
property to forage, I have a pretty long dandelion season.

As I also believe in growing some vegetables on purpose, I 
placed a large mustard leave from a plant that I had 
started in in the late fall and had protected over winter. 
I sprinkled on a little commercial garlic salt, and this 
was my only seasoning. As the samaras started looking 
cooked, I spooned them on top the top layer, to help wilt 
the mustard a bit. I was also looking for the dandelion 
leaves to get to a pretty crispy texture. Lastly, I had 
some onion greens from the garden, which I had been 
cropping off for almost a full year now, having bought one 
bunch of green onions from the store and just planted them 
out. 

This snack represented a lot of things that I am about:
Connection to the outdoors, knowledge, DIY -- hacked.

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