In the morning

After catching up on rest the next morning after a catering event, it's fun going into my kitchen and seeing what I get to eat for breakfast. Generally, with left overs, the client will get everything that was prepared neatly put away and labeled. As for the extra produce and ingredients that require more work before they're comsumable, I split them up between the client (they get things that are special and in good condition) and myself.


Looks like goats cheese omelet and heirloom tomato salad to me.




My breakfast, thanks to the farmers at the Bryn Mawr Farmers Market and my client from Fort Washington. Summer salad and sloppy goats cheese omelet.

Oh yeah, I must also thank Bill our handy man here at the Haverford residence for the beautiful tomatoes he brought me. Those tiny ones in the photo at top are his Sunburst tomatoes which are officially the sweetest tomatoes I have ever tasted. Candy!