My neighbor Phyllis governs a mature garden brimming with delights and, anytime she offers a tour, I follow. Tonight Zan and I were outside checking our garden beds when Phyllis passed by and invited us to join her. In the course of our visit, she gifted us with several leaves of sorrel, stalks of edible blossoms, and a recipe. I returned home with her treasures and found my husband pulling leftovers from the fridge. Our refrigerator is magic—chock full of goodies—so, rather than resist, again I followed. Jeremy had pulled our leftovers from the Winds’ Provence Dinner. There were beans and lamb shank, even better as preserve and excellent substitutes for the ingredients I lacked for Phyllis’ recipe. I adhered to her suggestion to saute the leaves with onions, then improvised by adding the beans and lamb shank. The hardy leftovers proved a perfect foil for the tangy sorrel. Nobel meets fresh in bliss. I’m updating my copy of The Flavor Bible accordingly.