My rural Oklahoma roots remind me of a sayingthat was oft usedin the late days of summer; “make hay while the sun shines.” The wisdom behind thisimplies that you take advantage of opportunities when you have them, because when the time passes, you won’t have that chance again.

It is this code that serves as the reason forserving brunch in September. Thegentler temperatures and vivid colors will morph into a season of cold and grey before we know it. Then we’ll be shoveling snow and tweeting complaints about how long our winters are in Nebraska.

Attached are some photos, courtesy of Kris Reiswig,from the first week. Only three more Sundays, so make plans now to join us.

We’ll set the table; you bring the conversation´╗┐

Heirloom Tomatoes from Harvest Home, Waverly, NE

Handmade biscuits for our Three Pork Gravy

Bone-in Berkshire Pork Chop and Eggs´╗┐

Sweet Caramelized Onion Tart

Eggs Benedict w/ Smoked Hollandaise

Maple Fritters

Angel Food Cake w/ Blackberry Glaze

Garden Quiche w/ Basil Pesto

Making Hay While the Sun Shines