L-B-L Brunch

On the rare spring mornings when were not up and out of the house early for a road race or an epic trail ride, we get to indulge in Cycling.tv and lots and lots of breakfast food. Here's a big breakfast we made while watching Liege-Bastogne-Liege.

We made some blueberry scones by mixing frozen blueberries into my vegan biscuit recipe and then rolling the tops of the dough in sugar. The nice thing about these scones is that you don't have to take the time rolling them out and then cutting perfect circles; drop biscuits are perfectly fine and taste just as good.



Then we made some hashbrowns. They key is to soak grated potatoes (organic yellow taters preferred here, please) in water to remove some of the starch. We used a big nonstick griddle to cook these, but a big frying pan works too, so long as you don't overload it. Some Spanish smoked paprika and good garlic powder sprinked on top does wonders.


I also made a fruit salad with a vanilla bean-key lime dressing (toss fruit in sugar, vanilla bean paste, and key lime juice.)



A gorgeous macchiato from Spencer to go with the fine words of Sean Walling.



The only thing better than this big, relaxed weekend breakfast would have been cutie-pie Andy Schleck at the table with us!