This is a typical weekend breakfast at our house:
Home-made from scratch. Nothing bad in them except the syrup topping. I never put any sugar in the rolls themselves, because it doesn't improve the taste or texture any, there's already plenty in the topping, and it interferes with the work of the yeasties. Yeast likes some sugars, but oddly enough is not fond of sucrose. I think it like maltose more. Put a little maltose in your dough and the yeast will go nuts.
This is what it's like being me, and trying to eat.
She's distracted by the camera at the moment; a few seconds earlier and she was grabbing my food. That's my youngest.
It's autumn here, which means that this is when my very favorite Crocus blooms. Some Crocus bloom in the autumn rather than in spring (including the one that produces Saffron--also blooming in my yard--but it is not as pretty as this one). This is the lovely, and strangely rare, Crocus pulchellus, the most beautiful Crocus of all.
I brought this from my previous garden, where it almost died of poor conditions. Current conditions not much better (the soil here is loaded with diseases), but at least it gets plenty of sun now.
Hard to find. I hope it makes it. It gives me hope for the future.
In the spring, there will be lots of Crocus chrysanthus--the famous "snow bunting"--nearby.
