One night this past week (can’t remember which night but might once this lovely Colombian dark roast with a couple splashes of hazelnut creamer kicks in) I decided to make breakfast for dinner. I mean, fluffy buttermilk pancakes topped with sliced bananas and a thick caramely (it’s a word!) salted maple syrup reduction, country sausages and eggs scrambled with shredded colby and cheddar cheeses. The works.
I must’ve done something right ’cause the plates look so appetizing, really just plain pretty. Told the guys to wait a sec so that I could take a picture (planned to post it here and on Facebook).