bacon and eggs, with vegetables, herbs, spices, breads

It’s good to be Sunday.

And its good to be well-stocked.

  • a very late breakfast (even late as a lunch), of gently-cooked (chewy, not crispy anywhere) thick bacon from Millport Dairy Farm; fried very fresh free-range chicken eggs, also from Millport, enhanced with Maldon salt, freshly-ground Tellicherry pepper, a bit of a mix of Nigerian cayenne pepper and Spanish paprika that remained from dinner the night before, sautéed chopped ramp stems from Violet Hill Farm, and chopped dill from Phillips Farm; pea shoots from Lani’s Farm, sprinkled with salt and pepper, served alongside 3 sliced Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market which had first been warmed in a little olive oil, seasoned, and mixed with a generous amount of chopped thyme from Eataly; slices of ‘8 grain 3 seed’ bread from Rock Hill Bakehouse in Gansevoort, NY (their Saturday stand in the Union Square Greenmarket, not toasted, and toast from slices of 2 other breads, ‘pane Mediterraneo’ from Eataly (whole wheat, rye flour; pumpkin, sesame, poppy, sunflower, flax seeds; millet, farro), and a Balthazar rye boule from Schaller & Weber; and finally, a very small amount of Kerrygold Pure Irish Butter from Whole Foods
  • the music was Luigi Rossi’s 17th-century oratorio’, ‘Oratorio per la settimana santa‘,  William Christie directing  Les Arts Florissants (it’s the first Sunday of Easter, so we weren’t too far out of sync)