Homemade sourdough rolls, hot out of the oven, with choice of butter or our strawberry-tarragon jam. The first breakfast course consisted of raspberry-cornmeal muffins (made with our own homegrown & handground heirloom cornmeal and red raspberries, & sweetened with local honey). The second and final breakfast course consisted of lemony quinoa (cooked in our own freshly-pressed apple cider) with maple-cinnamon sauteed apples (off of our heirloom apple tree).
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