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breakfast: thinking outside the [cereal] box

August 1, 2011

It’s summertime, people!…and the New England fruit bounty is alive and thriving out there in full force. I really hope you are taking advantage.  For me, it’s always during these few short months that I find myself craving fresh fruit with meals – especially  breakfast. So while I was grocery shopping the other day I came across a pint of these gorgeous fresh apricots – and even though I had no idea what I was going to do with them, I had to pick them up because…(in the same way nobody can resist kittens)… they were small, fuzzy, and just too darn cute.

The late and great Gourmet Magazine has described apricots as “fiery orange with a rich, musky aroma and luscious, sweet-tart flavor.” Quite frankly, I could not agree more. The second I popped one into my mouth I wondered why I had been limiting myself to only the dried variety for all these years.  Who knew?

Most apricots are freestone fruits, meaning their flesh easily pulls away from the pit once you cut them open. My New York state apricots are just that, so I decided to slice a few and spread them out on toast with a smear of fresh ricotta, apricot preserves and a sprinkle of sea salt. I can’t think of anything more satisfying to go with this morning’s cup of coffee. Cheers to a beautiful breakfast!


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4 Comments leave one →
  1. Tara Mazanec permalink
    August 1, 2011 4:58 pm

    This is awesome!! Short and sweet with amazing description and beautiful photos!! Great work for your first post:)

  2. Joanna Ritenbaugh permalink
    August 8, 2011 2:01 am

    I’m definitely going to try this….bought bread full of a variety of grains at our local farmer’s market Saturday.

    • netrez permalink*
      August 14, 2011 7:19 pm

      definitely – and tell me what you think!

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