Thank you Anna

In gratitude for my lovely hostess, Anna Veronesi, I made brunch. We enjoyed rosemary roasted vegetables (cauliflower, garlic, purple potatoes etc.) baby squash, calamata, basil fritatta, local bacon, organic baby bok choy with gomasio, artisan crustini with evoo and garlic and rose petal tea. After commerative photos and hookin up the bug- I was off.

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