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The inspiration for this recipe for Lemon and Thyme Scented Blueberry Muffins came to me after spending the day, with my friend, Danielle.  She is working on her new site, Beyond the Plate, where she is taking an approach to learn where our local food comes from.  There are over a million food blogs out …

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I have been looking forward to this month’s luncheon since it was announced. I love having breakfast for lunch or even for dinner. It is fun to mix it up, and keep your people on their toes. When I first heard we would be noshing on pancakes for our luncheon, I thought of savory crepes, or spicy Socca. After spending the day at St. Beniot with Danielle, my taste buds switched gears and were hungry for tangy, and sweet.

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It is hard to believe that a quarter of the year is gone and that the season of fluffy chicks, cuddly bunnies, and roasted lambs is just around the corner. What I love about Easter, is the simplicity that comes with it. Not much fuss. It sneaks up on me, not like other holidays. Normally, the jolly guy, is making his appearance before we have put the witches, and goblins away. Easter just shows up. Like Spring. Rebirth.

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An indulgent breakfast or brunch recipe; think of it as an eggs benedict that got all mixed up. A savory pork patty has a secret in the middle, then is cooked until gooey, and slightly crispy. Finally the patty is laid down on a pan grilled english muffin that was topped with sauteed spinach, and a creamy avocado. Tart and buttery hollandaise wraps it all together. Sinfully delicious.

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