It was like many earlier Sunday breakfasts, but I went a little crazy with the toaster. In the end, we had leftover toast, but it will all be used in some meal soon.

• six eggs and an 4 thick slices from a package of ‘bacon ends’, the bacon hand cut by me, all from Millport Dairy, one green heirloom tomato, sliced, from Cherry Lane Farm, arugula from Keith’s Farm, the eggs variously cooked or plated with thinly-sliced red scallion from S. & S.O. Produce Farms, a bit of finely sliced leek greens from Willow Wisp Farm, some chopped no-heat Habanada pepper from Norwich Meadows Farm, a tiny amount of a mild-to-hot green Pasilla pepper from Oak Grove Plantation, chopped lovage and micro bronze fennel from Two Guys from Woodbridge, and a superb aromatic seasoning blend called L’eKama
• the toast was made on my ‘Camp-A-Toaster’ [see this post] and the breads used (day-old, or many-days-old), all sliced by myself, were an Einkorn cube (like the moist German Vollkorn packages) from Bread Alone; a ‘corn rye’ boule (NY wheat flour’, rye flour, caraway, rolled in cornmeal), also from Bread Alone; a classic French demi-baguette from Whole Foods; and a mini whole wheat naan, also from Whole Foods
• the music was Dvorak’s ‘Stabat Mater’ Giuseppe Sinopoli conducting the Dresden Staatskapelle and the Dresden State Opera Chorus, with Mariana Zvetkova, Ruxandra Donose, Johan Botha, and Roberto Scandiuzzi