What's for Breakfast?
Today's breakfast consisted of Ryan's famous sourdough rolls - hot from the oven - and with a choice of butter or four different types of our homemade jam (Peach-Rosemary, Strawberry-Tarragon, Dark Cherry & Oh-So-Sweet Woodruff, and Blackbery-Basil-Cinnamon). This was followed by the first course of farm fresh scrambled eggs (the eggs were collected last evening from our own hens) with butter-fried garden sage and chives (from my herb garden). I nestled the eggs in a multi-pointed star of orange wedges, and topped the eggs with 4 fresh chive leaves, and a strawberry cut into a flower and with a beautiful (edible!) borage blossom peeking out (all from our garden). The second course was our famous "Goat Grain Granola" (rolled oats, oat bran, wheat bran, sunflower seeds (our own), flax seeds (soon to be our own), dried cherries, fennel seeds (our own), and local honey) and our own fresh goats milk yogurt, and topped with strawberries and candied borage flowers.
Today's breakfast consisted of Ryan's famous sourdough rolls - hot from the oven - and with a choice of butter or four different types of our homemade jam (Peach-Rosemary, Strawberry-Tarragon, Dark Cherry & Oh-So-Sweet Woodruff, and Blackbery-Basil-Cinnamon). This was followed by the first course of farm fresh scrambled eggs (the eggs were collected last evening from our own hens) with butter-fried garden sage and chives (from my herb garden). I nestled the eggs in a multi-pointed star of orange wedges, and topped the eggs with 4 fresh chive leaves, and a strawberry cut into a flower and with a beautiful (edible!) borage blossom peeking out (all from our garden). The second course was our famous "Goat Grain Granola" (rolled oats, oat bran, wheat bran, sunflower seeds (our own), flax seeds (soon to be our own), dried cherries, fennel seeds (our own), and local honey) and our own fresh goats milk yogurt, and topped with strawberries and candied borage flowers.
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