The days here have been eventful lately. This morning we found a baby bluebird in our deck’s flower box. At first we didn’t know what type of bird it was, but after googling, found this picture on the Sokol Blosser Wine Blog. Because the baby was so far from the tree line, and we don’t have a bluebird house on our property, we’ve no idea where it came from. So, off the the local wildlife rehabber it goes.
Breakfast was buttermilk biscuits, fresh fruit (pears, peaches, blueberries and kumquats), and a breakfast hash. Hash is one of my favorite things to make for breakfast, because it can use just about anything in the fridge.
Today’s Breakfast Hash:
2 Shallots, diced small
1/2 Red Bell Pepper, diced
1 Potato, diced
1/2 Zucchini, diced
3 Shiitake Mushrooms, diced
1 tsp. Herbes de Provence
2 Tofurky Chipotle Franks, sliced in bite-sized pcs.
shredded cheddar cheese
In ye old frypan, cook the red bell pepper and shallots in 1 Tbsp butter/oil/margarine, until the shallots are transluscent. Add mushrooms, potato, and zucchini, continuing to cook until potatoes are done. (At this point I added the Herbes de Provence.) Add Tofurky franks, cooking for another minute or two. Then stir in eggs. Continue stirring until eggs are cooked and top with shredded cheese.