This gorgeous plate you see is all thanks to Scott. While I’m typically the one who handles the cooking in our home (essentially, I’m just more interested than he is), he has a few specialties, including boiled corned beef with cabbage and potatoes, turkey burgers and eggplant parmesan. He is also deeply knowledgeable in the ways of the omelet.
This particular three-egg omelet contained onions and red peppers from the Rittenhouse Square Farmers’ Market (that red pepper has been in the crisper for at last three or four weeks and was on its very last legs) and eggs from the Farm to City Winter Harvest program (if you live in the Philadelphia area, Winter Harvest is a fantastic way to keep the local food flowing even in these dark days). The cheese was a hunk of Tillamook white cheddar that we hand carried back from Oregon in October.
The toast started out life as a multi-grain boule from Metropolitan Bakery. Spread with the last of the butter from our Greensgrown CSA and a dab of my apricot jam, it was a lovely breakfast indeed.