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Checking In

Breakfast from this morning:

French omelette
Pan-glazed heirloom tomatoes
(tomatoes, unsalted butter, salt)
Roasted summer squash and red thumb fingerling potatoes with garlic scapes pesto (summer squash and fingerlings sliced on a bias, tossed in two tablespoons extra-virgin olive oil and a sprinkle of kosher salt, roasted for 30 minutes at 350 F and combined with 1 T. garlic scapes pesto (chopped garlic scapes, basil oil, salt))

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