It was our first weekend back in New York. Berlin was still in our heads and our hearts, so while our regular Sunday home routine meant bacon, eggs, and toasted bread, this time it was Spiegeleier, geräucherter Speck, und frisches Multikorn-Brot.
But in a nod to our very local, New York tradition, there were also Habanada peppers, micro greens, and some herbs, although all but those peppers are now a part of German cookery as well.
We ate breakfast very late, at about 3, which would have put us on schedule for a German supper (going to have to work on that part)
- the bacon was from Flying Pigs Farm the eggs from from Tamarack Hollow Farm, the luscious ‘8 Grain 3 Seed’ bread from Rock Hill Bakery, the purple micro radish from Windfall Farms, the fresh Habanada pepper from Norwich Meadows Farm, the fresh thyme from S. & S.O. Farm, and the dried Sicilian oregano from Buon Italia
- the music was Antoine Busnois, ‘Missa O Crux Lignum’, performed by the Orlando Consort