breakfast, lunch and left-over dinner

My new year's resolution was to do less and have a simple(r) life. I am miserably failing. It is time to remind myself that it is okay to do less. In my attempt to catch up with blogging (and make a simple posting), I present you with three photos of the meals that we recently had. For a Sunday breakfast, I made chestnut scones. It pretty much follows a basic scone recipe but has a bit of chestnut flour which gives a subtle nutty flavor. The texture becomes very crumbly though. Blueberries from Glade Link Farm and peaches, plums from Scenic view orchards accompanied the warm scones right off the oven.
Dan and I never made BLT at home, so we asked ourselves why not? Pineapple tomatoes from our garden, lettuce from Chesapeake's choice, bacon from Rohrer's Meats etc, and gluten-free bread from A Better Choice Baked Goods.
We had friends over for a gathering on Thursday night and these are left-overs that we ate the following day. Potatoes were from my garden (yukon gold) and Whitmore Farm (red bliss? I will ask Rose today at the market Will and Rose told me they were red thumbs potatoes). I followed Chelsea's recipe and it was fabulous! Speckled roma and basil from our garden. Cucumbers, sungold tomatoes, onions, garlic, peach to make a nice relish. What didn't make it to this photo are grilled veggies - grilled sweet corn and yellow squash were just phenomenal.

What are you cooking with the abundant summer veggies and fruits? Send us your photos, stories and recipes to share!

Yeon