breakfast – and lunch – with some favorite good things

It was both breakfast and lunch, and as I’m writing this at nearly nine o’clock that same day, Sunday, I’m only beginning to feel hungry now, after enjoying it 6 or 7 hours ago, our only meal of the day so far.

It was also really, really tasty.

  • * the ingredients included terrific rich eggs from Tamarack Hollow Farm; excellent bacon from Flying Pigs Farm; toast from 3 different interesting crusty breads, a whole wheat seeded from Runner & Stone Bakery, an organic multigrain baguette from Bread Alone, and a flax seed ‘Armadillo’ from Bobolink Dairy; spicy and crunchy upland cress from Paffenroth Gardens; the always excellent Maine ‘cocktail tomatoes’ from Whole Foods Market; one of my favorite spices, habanada pepper from Norwich Meadows Farm, dried at home; Japanese scallion leaves, also from Norwich meadows Farm; lovage, an herb that I love out of all proportion, from Two Guys from Woodbridge; micro scallion, also from Two Guys from Woodbridge; fresh oregano from Keith’s Farm, both in their heating and sprinkled on the tomatoes; a pinch of a mix of Nigerian cayenne and Spanish paprika, also sprinkled on the tomatoes; a bit of ‘Italy’ [marked ‘Product of Italy’] olive oil from Whole Foods Market; a dollop or 2 of rich Organic Valley ‘Cultured Pasture Butter’ (12 grams of fat) from Whole Foods Market; sea salt, some of it Maldon salt; and very good freshly-ground black pepper, also a Whole Foods Market house brand
  • the music was a number of early-eighteenth-century motets by Campra and Couperin, William Christie directing Les Arts Florissants