Asparagus Tomato Quiche

It has been an interesting Spring this year with three major snowstorms in April. This has never happened in my neck of the woods. But, I think we have finally turned the corner and Spring, the real Spring with sunny days, warming temperatures, the necessary showers to bring on May flowers, is finally here!

I’m celebrating its fashionably late arrival with my favorite in-season vegetable, asparagus. For this week’s brunch, I am preparing an asparagus and tomato quiche using gruyere cheese, which melts up smooth and even with fruity notes.

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Smoked Salmon & Dill Scramble

I love the freshness of dill and there are two things that blend well with dill: eggs and salmon. Well, three if you include pickles. For today’s breakfast, I’m blending dill, smoked salmon, and eggs. I will leave the dill pickles for another time. This is a fresh and tangy breakfast that awakens the senses and gets your day off to a great start.

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Eggs Benedict

I have never made eggs benedict before but, I have always wanted to try. So, armed with false bravery, and a lot of leftover ham from Easter dinner, I’m going to give it a try. Fingers crossed!

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Cheesy Biscuits and Eggs

I love my Sunday mornings. It is the one day I allow myself to sleep in. The chores can wait. There is no running late to work/school. And today the birds are singing, the sun is shining, and I’m in the mood to spoil my family with one of our favorite morning dishes: cheesy biscuits and eggs.

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Brulee Oatmeal

I’ve decided to see the glass half full and believe that spring is here! Even though I shoveled snow a few weeks ago, I believe! I believe! So I’m packing away my winter things and that includes my winter foods. I have certain foods that I only make when the weather gets cold, like chili and oatmeal.

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Cinnamon Rolls in a Vanilla Crème Sauce

My Oma made the world’s best cinnamon rolls. I might be a bit partial of course but, I can say for sure it is one of the few yeast recipes that I have any success with. Its success had a lot to do with how Oma made them in a way that allowed the yeast to do its thing. Isn’t that the case with most recipes. How many times haven’t you followed a recipe step-by-step and still had it burn, flop, or just not taste that good?

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