Soba tossed in tahini, cider vinegar (out of lemons), nama shoyu, nam pla, grated ginger and garlic, pepper, chopped mint and chives, lemon thyme, and olive and sesame oils to coat, then a pan full of sautéed garlic scapes to finish. This was lunch, so we just had a splash each of the Beringer Chard (’02 Sbragia) left over from the night before.