Last Sunday, Sirius brought John and Troy over for Mother's Day.
These two busy beavers got to work right away to cook a delicious brunch.
The menu was slow cooked eggs with vegetables, challah French toast with berries topped with a whipped cream/yogurt topping and Missouri pecans, and Simon and Garfunkel potatoes (a recipe supplied by Mary which has in its ingredients parsley, sage, rosemary and thyme). And we also had some refreshing light beers to go along with the food.
This is how it all looked on the plate. And it tasted as good as it looked!
As an aside, we gave our chefs a gift from Steve and Amy that we brought from our visit to Kansas City - their Witty Femme beer bottle made into a wall vase with some dried lavender in the bottle.
After brunch we all watched some Cardinals together. It was a really nice Mother's Day with three very special people (including the photographer of this picture)!
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