Sunday, March 23, 2008

Breakfast Radishes and Hard Cheeses

This was one of the most satisfying and most simple breakfasts we've had in a long time.

Every time we are in the East Bay we have to stop at the Cheese Board. This time we picked up some Tomme de Savoie, an aged Goat Gouda and a hard, smooth, sheep's milk cheese.

Organic Radishes with Peruvian salt and butter.


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