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
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