![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2017\/11\/2-course-1.jpg\")
<\/a><\/p>\nThe French conceive of breakfasts in two categories — sweet and salty. I suppose we Americans do, too, though I don’t recall anyone ever asking, “Would you prefer a sweet breakfast or a salty breakfast?”<\/p>\n
Usually we choose. But this morning the cool, gray weather — and the devil — led me to do both. The three-day-old sourdough bread called out for pain perdu<\/em>. And the hens are laying so many eggs that I can be as lavish with eggs as I want and still have lots of home-laid organic eggs to give away (or to trade for things like the apples and the local greenhouse tomatoes that I traded for yesterday).<\/p>\n It also was an excuse to try out the strawberry syrup that I bought last month. It’s made by Fogwood Farms, which is located one county eastward in Rockingham County. It’s sold in the storefront operated by our county arts council in Danbury. The storefront sells local artwork and handmade items. It’s also a coffee shop and performance space. If you live in this area, look to the opposite side of the street when you pass the old courthouse in Danbury.<\/p>\n Grilled tomatoes, by the way, are a winter standby. The gas grill is on the deck and just a few steps from the kitchen, and I use it all the time. I’m saving the local tomatoes that I got yesterday to use raw (except for the green ones, which probably will end up in a curry). The tomato in the photo came from Whole Foods. The quality of winter tomatoes, I think, has improved. Of course winter tomatoes are never good enough for sandwiches, but they’ll usually do for salads. And they roast very well into a nice breakfast vegetable. <\/p>\n I don’t know what I was thinking. I couldn’t eat all this. But the chickens got the leftovers.<\/p>\n The French conceive of breakfasts in two categories — sweet and salty. I suppose we Americans do, too, though I don’t recall anyone ever asking, “Would you prefer a sweet breakfast or a salty breakfast?” Usually we choose. But this morning the cool, gray weather — and the devil — led me to do both. … Continue reading “Two-course breakfasts?”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-11178","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11178"}],"version-history":[{"count":16,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11178\/revisions"}],"predecessor-version":[{"id":11197,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11178\/revisions\/11197"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"