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Tuesday, June 08, 2004

Simplicity at its best

lesabricotsIt's good to be home. After two days in the Culinary heart-of-darkness land, it's so very good to be home and eat my own food free of crap and preservatives. Breakfast this morning was a steaming bowl of latte, made with organic whole milk, a simply heavenly slice of toast, and a handful of superlative apricots bought at the Saturday Farmer's Market.

ToastyHeavenThe toast was a crusty La Brea Bakery bread from Whole Foods, slathered with salted Strauss organic butter and a healthy dollop of simple Abricots Bergeron confiture from Mme. Ferber. The day is good again.

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