And for brunch, an omelette with fried shiitake mushrooms and French Herbs.
The fresh nasturtiums, a summer treat, is harvested from my garden; adds color and more Yum!
Fresh shiitakes were harvested fresh off the logs & the French herbs cut fresh from the garden. Dried herbs will also work.
Cooking with my neighbors grass raised organic eggs gave the eggs a bright yellow color. Fried in delicious, organic virgin olive oil with fresh ground sea salt and black pepper in a cast iron skillet makes a simple and delicious meal anytime of day.
And served on a plate made by a talented local Potter, Joy, which my daughter, Michelle gifted me for my birthday. Feeling Grateful!
Click here to contact me for private cooking classes on Zoom.
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