Enjoying the fruits of my labor

For brunch we had creamy scrambled eggs with my DIY smoked salmon. The bread is a dense German-style rye I picked up at the PSU market from Fressen Artisan Bakery. It's a little bit dryer than the Danish-style rye we like, but still went beautifully with the creamy eggs.




While I'm here, I'll remind the other NE PDX'ers (not that they need reminding) that the Hollywood and the King farmers' markets kick off this weekend. I'm going to hit up the King market tomorrow to see what's available. That is, if Mother Nature doesn't decide to pummel us with another hellacious downpour!