Sisyphus’ Recipe for Rock Salad

1. Gather 10 small-sized rocks (ideal diameter ranges from 3-5 inches)

2. Rinse rocks until water runs clear

3. Boil the rocks for 8 minutes until hard boiled

4. Remove rocks from pot and place into an ice bath to cool

5. Using a hammer and chiel, gently slice the rocks in half

6. Mash rock pieces with mayo and dijon mustard, making sure that every rock is lightly coated

7. Add thinly sliced celery and green onions

8. Add salt and pepper to taste

9. Serve on freshly toasted bark (pine/birch preferred)

10. Dress with fresh parsley and dill