Since we go out to dinner on Thanksgiving Day, I get to spend time Thanksgiving morning on a special breakfast. This year, we had guests staying overnight, so breakfast was a special occasion.
We began with miniature pears topped with yogurt and honey, followed by pineapple-mango juice served in tall flutes. We had fresh Starbucks coffee and Tazo tea prior to the main course, which consisted of large, golden waffles with blueberry compote and maple syrup. This was followed by scrambled eggs with Tillamook cheese.
This feast satisfied us until noon, when the appetizers appeared, and the day's festivities were launched.
No comments:
Post a Comment