Breakfast and what to get?

Question of the morning, every morning.......what do I want to eat?? What do you like to eat for breakfast?

I went to Cafe Degas Sunday morning for brunch and I find myself always getting the same thing and this what I like to call "love" affair has been going on for 7 YEARS!! I am talking about the eggs Benedict. Now the last couple of times I gone I ask for sliced tomatoes instead of the English muffin underneath, but still I can't seem to breakaway! Don't get me wrong it is very good otherwise I wouldn't be ordering it there all of the time. So my question to you is what are you always ordering when you go out? Do you find yourself ordering the same thing all of the time? We get customers all of the time at Lola and they say that can't seem to break from the same thing. Well if and when I ever decide to breakaway from the usual I will let you know. In the mean time I want to hear what you like to eat.

Blog you later!

Blueberry Season!

Good Morning!!

I am so excited I got my email yesterday informing me that blueberry picking has begun! I get blueberries from the Saturday Covington farmers market (they are organic) and I also go and pick my own. I found a great place called Blue Harvest Farms $10 a gallon. You have to pick them yourself, but $10 that's a steal in my book. The only thing they used to be open on Sundays now it is Friday & Saturday only from 7:30am till maybe 7pm I think. Check out there website www.blueharvestfarms.com

I have been testing out new dessert's at Lola lately. I did a goat cheese panna cotta the other night with local strawberries and it was good. I also wanted to mention that right now we are showcasing $5 summer drink specials during lunch. We have $5 glasses of wine and a market peach bollini that will knock your socks off!

Blueberry Crisp

Blueberry Filling

4 pints blueberries
1/8 cup black currant liqueur (optional)
1/4 cup sugar

Mix well and let sit

Crisp Topping

2 1/2 cups oatmeal
1 stick cold butter
1 cup flour
1/2 packed light brown sugar
1/2 tsp cinnamon

Mix all together with hands until sandy like texture (it will be lumpy)

Take a Pyrex dish or individual ramikins and fill with blueberry filling. Next sprinkle the crisp topping all over the top. Place onto a cookie sheet to catch any juices that spill over. Bake @ 375 to 400 depending on oven. Crisp is ready when the topping is golden brown and the blueberry filling is bubbling along the sides.

I enjoy this crisp by itself or with a scoop of vanilla ice cream.

I hope you enjoy this quick and easy recipe!

Blog you later!!