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Oh dear, strawberries again? Since we have been waiting all winter for these scarlet beauties, we just can’t stop. We made a tender shortcake, slathered it with good salty Irish butter, and served it with sweet, sugared berries. We don’t cotton much to the word “brunch”—it conjures up mimosas, and why would you ever want to ruin good Champagne with OJ—but it certainly was a breakfast-lunch. And damn good. We’ll have a glass of cold bubbly at the end of the day.

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