Using some leftover focaccia bread, I made up some French toast this morning (or does using focaccia make it Italian toast?), which I served with the first few blackberries from our yard (actually, our neighbor's yard, but they're hanging in our yard, so I'm picking them).
We also made up our breakfast bread for the week: using Shamrock Apple and Bing Cherries from Tiny's Organics to make a yummy sweet bread that screams 'Washington!'. The Shamrock apples are cute, early season green apples that are good for baking, and reminded me of Granny Smith's.
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