Today is Sunday, June 3. I’m in apron and hairnet, taking a break from the kitchen. Sundays are going to be good days for me – the Kitchen will not be open, and I’ll be using the break from managing staff and greeting customers and trouble shooting computer issues and ALL.THE.THINGS – to do what is my favorite thing to do: make a few dishes with good, local, healthy ingredients. Today, I added local honey to peanut butter to give it a special sweet touch for the pb/fruit rollups to come this week as we work to expand our breakfast options. I’ve also played around with green eggs and ham and a frittata featuring asparagus and scapes.
Yes, Sundays will be good days.