eating our way across san gabriel valley…

technically, spelled żur. m made it by combining rye flour, rye bread crust, garlic, and water and letting it get sour by sitting at room temperature for almost a week. we didn’t die of dysentery. on the contrary, this soup was *awesome*. and there was marjoram. lots and lots of marjoram.

żur with potato, white sausage, and a hard boiled egg