Mark and I have mastered a few breakfasts, but need to expand our offerings. It is difficult to find the time to practice without our guests serving as official taste testers however.

Today’s disaster: the brownies weren’t done. I baked them in a different pan than I normally do, resulting in an under-baked brownie. That mistake won’t happen again. Our guests never knew that brownies were on the menu. Luckily they were thrilled with the fresh California peaches served during the first course, served with vanilla yogurt and homemade granola. Continue reading