Last weekend I had some friends over for brunch. I picked some goodies out of the garden and brunch began to unfold.
I had been craving this carrot salad so I made some using the parsley. I sliced the radish and tossed it with some english cucumber and salt for another fresh treat, perhaps now is a good time to mention that I love salads. We also made some gently scrambled eggs with garden leeks, spinach, sun-dried tomatoes and capers. I tossed a sprig of thyme and rosemary in with the leeks to give some aroma and extra flavor.
K and A brought over some delicious Humboldt Fog goat cheese, a perfect accompaniment to the Whole Emmer (Wheat) Sourdough I had made the day before.
For dessert we had fresh fruit and some of the Sachertorte I made in class last week (I have moved on from the bread portion of baking school to pastry.)
Between the brunch and the lovely sunny weather, we had a perfect picnic.
After lunch, we retired to the lawn with several baking books and enjoyed the sunshine.
(photo credit: Angel Trumpet Tree)