It is no news flash that the weather was rainy and cool yesterday in Bozeman. In my opinion, there is nothing like prodigious amounts of butter, olive oil, and bacon to make one feel better on a cloudy day.
Nothing quite says "breakfast of champions" like a fresh (and warmed) croissant (from Sola Cafe) loaded up with two over-easy eggs, bacon, and a touch of havarti.I continued the lipid-enhanced consumption through lunch. I spread a bit of my pesto on some leftover bread with a tomato slice (veggies!), Havarti, and crumbled bacon (leftover from the requisite "extra" made for breakfast).For dinner we had pan-roasted chicken thighs served with (surprise!) pesto and orecchiette pasta along with a pureed soup of leftover roasted veggies. The soup was the star: earthy, good, and fully flavored thanks to the roasted peppers, zucchini, eggplant, and shallots. An olive oil toasted crouton with chevre crumbles topped the soup off nicely.Jen's dessert of broiled figs, honey, mint and marscapone was tasty, fresh, and rich all at the same time.
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