These regular bacon and egg breakfasts are a little like snowflakes: no two are ever the same. If they did actually repeat themselves, I wouldn’t have to post so many of them.

• this one included smoked bacon from Flying Pigs Farm; some very fresh eggs laid by pastured chickens at Millport Dairy Farm, sprinkled with Maldon salt, freshly-ground black pepper, ground fenugreek from Bombay Emerald Chutney Company in the Saturday Chelsea’s Down to Earth Farmers Market on West 23rd Street, garnished with micro chervil from Two Guys from Woodbridge; 3 halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market heated in a little olive oil before adding salt and pepper, a bit of chopped Japanese scallion from Norwich Meadows Farm, a little finely chopped Keith’s Farm rocambole garlic, a finely chopped portion of a small stem of a Campo Rosso tardivo-type radicchio, a pinch of gram masala from Bombay Emerald Chutney Company; local (regional) Organic Valley ‘Cultured Pasture Butter’; and both fresh and lightly toasted slices of 3 different local breads (a buckwheat baguette from Runner & Stone Bakery plus a crusty dark rye and a seven grain loaf, both from Foragers)
• the music was more live streaming, on its penultimate day, of the awesome WKCR Bachfest 2018