Top two: Saturday's breakfast. Eggs Benedict (I helped whisk the Hollandaise!) with ham hock and caramelized onion, hash browns, and what Micah called "vanilla-drowned" apples, when he accidentally poured "too much" vanilla seed in sauteed apples.
Bottom two: Sunday's breakfast. Biscuits two ways: with homemade habanero honey, and with ham gravy. Side of scrambled egg and coconut strawberries. I went back for seconds of that gravy.
This weekend was relaxing and blissfully domestic. It was also, not coincidentally, the first one I've spent at home in like a month. We bought a Roku and switched from Netflix DVDs to streaming, and also got Hulu Plus - so now I get all my favorite parts about television without all my least favorite parts about television. It was also nice and sunny for the first time in days, so we took a leisurely stroll around downtown to soak up some vitamin D, then grilled pork chops in the backyard for dinner.
I want to sing love songs to your weekend breakfasts. Then sit on a porch swing with them and talk about our futures together as we watch the sun set.
ReplyDelete...too far? Nah...
Nah...
Delete(I can't wait to see pictures of your house! I just caught up on your blog and LOVE the wilderness that it backs up to...)
Yeah I'm basically going to lose my mind waiting to move. Our closing is April 8. UGH SO FAR. But, we waited this long...
Delete1. I want Francine to sing love songs and swing with your breakfast. If this could be documented in some way and I could witness it, that would be awesome.
ReplyDelete2. I need to make habanero honey. I think this is something my honey would be a fan of. Did you infuse it yourself?
Micah roasted a few habaneros and infused honey himself. I can only take credit for eating it. : ) (I'm thinking of using it in cocktails as well...)
DeleteI know he culled his "recipe" from several different sources online, so I would just recommend doing some research and following whatever infusion time/number of peppers sounds the best for your heat tolerance.
Thanks Liz! The Internet is an oyster for foodies. It never occurs to me to make stuff like that. Last spring I made lavender syrup for cocktails.
DeleteYes - the simplest things are sometimes the "hardest" to think of. I'm all about infusing things with complimentary flavors right now (after finding out about them on the internet).
Delete...Like lavender syrup! Sounds like it would be great in a ladylike Hendrick's cocktail...