We had our favorite dogsitter Lisa and her gal Deb over for brunch this morning. I like having people over for brunch. It forces advance preparation, it’s relaxed, and I like that brunch usually involves some sort of baked goods. These scones are really fantastic. Light and really maple-y. This is my go-to frittata, and the cake is perfect for a Spring day.
- Maple Sugar Scones (The Weekend Baker, p. 66)
- Frittata with Cheese, Sun-Dried Tomatoes and Basil (Bon Appétit, January 2003)
- Bacon
- Mascarpone-Filled Cake with Sherried Berries (Gourmet, July 2008)
