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May 9, 2010

A mini-bagel, a jug of milk and thou

DandelionSaturday morning my kids started pulling wild onions out of our lawn, a many-weed wonder that's both a model of biodiversity and a drag on curb appeal. They combined the white bulbs with parsley, peppercorns, freshly grated nutmeg, fresh ginger and water and declared it soup.

It tasted as good it sounds. Maybe worse.

Luckily, dad was in charge of Mother's Day breakfast this morning. He whipped up Eggs Benedict, which were delicious even though we didn't have English muffins in the house and he had to use mini-bagels for the base. He served this to me in bed with fresh strawberries and a cup of tea.

I pushed my luck by asking for milk in my tea.

My husband was game to go downstairs and get me some, but finding and filling a little pitcher was a bridge too far. He returned with a gallon jug and set it on the bedroom floor.

Still a pretty good way to start a Sunday from my perspective.

How'd the other moms out there fare? 

 

Photo by math-hubby

Posted by Laura Vozzella at 2:10 PM | | Comments (6)
        

Comments

Joey Chiu's at Greenspring tonight.

Quiche, pasta salad and asparagus at my daughter and SIL's. Followed by strawberry shortcake. Most of the ingredients purchased at the Severna Park Farmer's Market.

A dead mouse from the cats. Truly, i am loved.

A dead mouse from the cats.

My mother put a dead horse's head in my bed this morning. Apparently I'm short on the vig. Love you, Mom. If the O's win their next game I can catch up.

At least you're not (yet) swimming with the fishes, Owlie...

My DH hubby made me tacos de chorizo with salsa verde. Weis had lobster on sale for $5.99 per pound so I couldn't pass that up either. It was a gluttonous day but OH SO DELICIOUS!!!!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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