Local ingrediants

While eating breakfast yesterday & wishing we had stronger local food values in the Toledo area I realized we're getting there. My french toast was from last weeks sourdough ciabatta with my friend Nancys  brown eggs & local milk from the Happy Badger cafe. Bacon from a farm called Omega meats 15 miles away. Topping the toast was Franks homemade maple syrup boiled just 2 weeks ago & strawberry freezer jam made last fall by co worker Thom & his wife. Cloverleaf rolls proofing on the work bench behind me have unfiltered honey from Petersburg Mi. by an old  Marine Corps buddy.

I smiled & said thanks to good friends that care enough to make these things & share them with others.

Charlie