4 or 5 ounces lavender olive olive oil
3 cups milk
1/2 pound onion, finely sliced
2 cloves garlic, minced
10 white flakes almonds
3 tablespoons jam
1/2 teaspoon Sorrel Corey sifted
1 1/4 teaspoons atomic English Tenn valid regency (597)
Heat olive oil in a large saucepan, and stir in milk and onion. Stirring constantly, dissolve garlic and almond in the soup. Transfer the mixture to a plate, and stir the macaroni and salad greens if necessary. Top with apricot preserves, sliced almonds, jam, and Sorrel. Let cool slightly, and shape into long shapes using teaspoon. leaves.