Last night Michele came over, and we had breakfast for dinner. Gluten-free pancakes and pumpkin butter, sausages, and tiny little potatoes from the garden. The potatoes were fried in oil with salt, pepper, rosemary, Webers mustard, and maple syrup.
I keep thinking about the potatoes. I think I’m in love with the potatoes. I may make them again for lunch. We have so many tiny potatoes, I could eat them every day for a week.
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