Saturday, September 18, 2010

What's for Breakfast?

Today's guest breakfast included an appetizer of (my new recipe) honey-raspberry-cornmeal muffins (using our OWN Oaxacan Green Dent cornmeal and berries!!) accompanied by a local fig that had been quartered and decorated with a vibrantly yellow Evening Primrose flower. The wonderfully ripe fig sat on a bed of peppery primrose leaves sprinkled with table grapes from our vines out back. GOOD MORNING!

This was followed by locally grown, individual heirloom cantaloupe cups with chopped figs, raspberries, and mint. The second course was our famous farm fresh scrambled eggs with brown butter-fried sage and chives. Yum!

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