It was both breakfast and lunch. Adding a black olive tapenade and some tomatoes to the bacon and eggs may have helped to characterize it as the latter. In fact however, my heirlooms were all ‘coming due’ at the same time, making me scramble to find uses for them; the tapenade was leftover from an earlier meal (a dinner), and I had not yet found a use for it.
- ‘fresh-squeezed’ orange juice from Whole Foods
- fried thick smoked bacon, 6 fried eggs from Millport Dairy Farm, toast from a loaf of ‘Compagne’ (a traditional sourdough) from Bien Cuit Bakery via Foragers Market, un-toasted slices from a fresh loaf of ‘whole wheat farm’ bread from Rock Hill Bakery, some rich ( ) ‘Kerrygold Pure Irish Butter‘, chopped red scallion stems from Hawthorne Valley, very small chopped pieces from a ‘cherry bomb’ [or ‘red bomb’] pepper from Norwich Meadows Farm (the heat of a milder jalapeño), a mix of unidentified herbs, a black olive tapenade (Gaeta olives, brined wild capers, a salted anchovy, all from Buon Italia, some chopped fresh thyme from Stokes Farm), and one chopped red heirloom tomato from Down Home Acres (dressed with a Campania olive oil, salt, pepper, and torn basil from Keith’s Far
- there was coffee: espresso for me, iced espresso for Barry