On the plate we’ve got savory thyme oatmeal with brown sugar peppered bacon, maple fried October beans cooked in bacon fat, pan fried sweet potato, and pickled onions with fried egg and hot sauce on top.
Booze of choice is the leftover fall punch from last nights dinner. It’s mostly an apple cider, ginger ale, and bourbon mix with lemons and pumpkin spices for flavor
On the savory grains for breakfast, I've been a big fan of faro recently
Farro’s great but unfortunately the wife and I are both gluten free. We have a crazy number of allergies between the two of us so our meals are always interesting at the very least to try and get around those restrictions
They’re this gorgeous local bean variety that comes in this time of year. Our farmers market is open saturdays so we always grab a pound of them for that week’s breakfasts
:CommiePOGGERS: they look so pretty!! Do you have different ways of cooking them?
Don’t have beets in the ground atm but absolutely love them pickled. Should have a new harvest of onions and radishes soon so we’ll have to share what we make with them then
Yooooooooooooooooooooooooooooooooooooooooo that presentation is so good though. Very inviting.
