eggs, bacon, tomatoes, herbs, purple micro radish, toast


Orange here.

It has nothing to do with the freakish coloring of a certain monster abroad in the land these months. I would prefer not to have to look at it under any circumstances, and in particular staring up at me from the breakfast table. Nevertheless, I have noticed that various shades of orange have been appearing very prominently in a number of the meals described here lately [whose ingredients all come by their colorings naturally – Ed.].

The color may not have been more prominent, at least until now, than in this Sunday breakfast.

  • six eggs and and 4 thick bacon slices from a package of ‘ends’ I had cut by hand at home, both ingredients from Millport Dairy; around a dozen sun gold heirloom tomatoes from Stokes Farm, halved, and not cooked; one very small ‘red wing’ onion from Keith’s Farm, finely sliced; one chopped no-heat Habanada pepper from Norwich Meadows Farm; Maldon salt and freshly-ground Tellicherry pepper; parsley from Norwich Meadows Farm and rosemary from from Phillips Farm, both finely chopped; purple micro radish from Windfall Farm, and a superb aromatic seasoning blend called L’eKama
  • the toast was made on my ‘Camp-A-Toaster’ [see this post] and the bread used was a day-old, Orwasher’s multigrain, seeded baguette purchased the previous afternoon at Chelsea’s Down to Earth Farmers Market, cut in rather short segments along its length, each sliced in 3 horizontal layers
  • normally we choose some classical piece of ‘sacred’ music as an allusion to the traditional (Christian) cultural Sunday, but this day we went with a complete performance of Wagner’s shortened 1843 version of his ‘Rienzi, der Letzte der Tribunen’, chosen for its symbolism in our current political moment, our struggle to retain a freedom Rienzi hoped to win for his 14th-century Roman compatriots