Monday, May 13, 2013

Celebrating Michigan spring produce: part 1

This is not the greatest photo in the world, but I was hungry!!

Simple luxuriousness:
Savory Pan perdu (saffron thyme custard)
Topped with balsamic roasted MICHIGAN asparagus
Peppercorn bacon
Meyer lemon hollandaise
And maytag blue crumbles

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)