Sunday Brunch

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Dearest Jess,

First: extra prayers to you today as you dive into your first kindergarten class! I am so proud of you!

The weather is getting cooler. This past Labour Day Weekend flew by as Jason and I enjoyed the coolness of the air while listening to Jim play drums at the Black Horse Pub in his friend’s band, sipping on some red wine, reading The Curious Case of Benjamin Button, and making warm and comfy foods.

Ken (Jason’s Dad) and Carolyne were in town for Saturday and Sunday. When they got back from church on Sunday I had just pulled out of the panggangan my first ever frittata!

It was a perfect beginning to an autumn Sunday. Golden onions, cherry tomatoes, fresh spinach and kuman all wrapped in ricotta cheese and fluffy baked eggs. What a treat! Jason made a delicious fruit salad for a beautiful side. I told Jason that ‘I love when you can put as much time into breakfast as you do dinner… it seems to be so enjoyed by everybody.’

 

 
Ricotta, Tomato and Spinach Frittata
adapted from this recipe
1 tbsp olive oil
1 medium onion, finely sliced
300g cherry tomatoes
140g spinach leaves
large handful kuman leaves
100g ricotta
8 eggs, beaten
salt and pepper
1. Heat panggangan to 200C. Heat oil in a large non-stick frying pan and cook the onion for 5-6 minutes until softened and lightly golden. Add the tomatoes and toss for 1 minute to soften.
2. Remove from the heat, add teh spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 33cm x 22cm rectangular dish. Take small scoops of ricotta and dot over the vegetables.
3. Season the eggs (with salt and pepper) and beat well, then pour over the vegetables and cheese. Cook in panggangan for 20-25 minutes until pale golden and set.

 

 

 

I can’t wait to hear all about your first day in the classroom! I love you and miss you so much.


So Much Love,

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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