Saturday Breakfast: Garlic Scrambled Eggs with Basil, Boston Brown Bread and Peaches
We had a busy Saturday with a friend and came home a little exhausted. We decided to have “dessert for dinner” basically a meal light on the savory, heavy on the sweet. I think in the end we just had a lot of dessert in the meal. Theresa made these “polenta fries” that she simply took the previous polenta made, sliced it and baked it until crispy. They are very tasty. She put an aioli sauce on them- YUM!
Saturday Dinner: Ham Steak, Polenta "Fries", Broiled Cheddar Stuffed Tomato and Cucumber
The dessert phase of the meal:
Peach (using the last of last years frozen peaches) Molasses Dump Cobbler
Fresh Blueberry Frozen Custard (perhaps the best blueberry ice cream I've had)
Sunday was another long day driving out to Stillmans Farm, and luckily we had lentils cooking in the crockpot that were good and done by the time we got home. The meal ended up being really nice and colorful.
Sunday Dinner: Lentil Soup and Salad
Lentil Soup, cooked with Ham Steak Fat for flavoring, and served with stir fried onions and carrots, fresh tomato and a drizzle of soy sauce.
Lettuce, Thai Basil, Farmhouse Cheese (from Upinngil) and Blueberry Salad with Cranberry 'Balsamic' for dressing. Delicious!
Sunday Dessert: Broiled PEaches with Demerara Sugar on top and the rest of Saturday's Blueberry Frozen Custard