Fred Coleman

Easter brunch apres cocktails...

Today's Easter Brunch centerpiece.

Well, the birthday train is over. Tonight I made 2 go-to's; tilapia ceccha (olives - kalamata for Larry, and castelvetrano for me, capers, and tomatoes) and charred Brussel sprouts with almonds, bacon, cranberries, olive oil, red peppers, cayenne, and balsamic syrup.

None of these filters make my noise look smaller!

I swear, this is the last birthday celebratory drink...!

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Breakfast of champions? Egg scramble with pork loin, broccoli, mustard greens, peppers, tomatoes, onions, portobello mushrooms, and avocado.

So happy to be able dine outside and support our local restaurants. I thought I'd make through a dry January, but I only made it 4 weeks.

Is it my imagination, or are colors a bit brighter this morning?