Sunday Breakfast
To start the week, I wanted to post a couple things we ate over the weekend. Sunday's breakfast included a perfectly ripe mango and 'homemade' poppy seed croissants. I still had a bit of the poppy seed filling left over from Easter brunch, so I decided to make some cheater croissants using puff pastry dough and rolling it around the poppy seed filling. They turned out great! I already have plans to do a marzipan version next.
Saturday Salad
We also had some iceberg lettuce left over from last week's 'retro' tacos. Nick loves those iceberg wedge salads that you can get as a side at many steak-house establishments. They served as inspiration for our version with a little homemade avocado buttermilk ranch dressing made from pureeing an avocado with juice from half a lemon, olive oil to get the right consistency, salt, pepper, and Penzey's buttermilk ranch seasoning. The iceberg lettuce was so crisp and juicy. This was a very enjoyable salad.
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