I love this photo of Rita.  It perfectly captures the air of relaxation and confidence she exudes in the kitchen.  Owner of  The Sage Dish, Rita knows her way around a kitchen, and her Irish upbringing served her well in the specials she created for FM@Selma.

Breakfast started with a basket of warm scones and soda bread on each table, served with house made butter created from Tantre’ Farm’s rich and creamy milk, and locally made jams.  This was such a cozy way to get things rolling.  Then came the specials.

The first special was an authentic Irish pinhead porridge, made from local oats.  Pinhead porridge is what we here in the mitten call a nice bowl of oatmeal. Rita soaked the steel cut oats in thinned yogurt, and they were slowly cooked to bring them to the perfect consistency.  Rita served steaming bowls full, topped with apples, cream, and local honey.  The second special was an Irish version of a potato pancake served with rashers.  Think luscious mashed potatoes formed into a pancake, and fried on a griddle.  The rashers? Well, it’s bacon!! And you know how much we love bacon around here.  Speaking of bacon, a special thanks to Anton Smith, a Selma regular who kept rashers coming, non-stop, from 6:00am until we were done at 10:00am!  Of course, there were hoop house greens served on the side, and the usual waffles, bread pudding and granola, yogurt and fruit parfaits to round out the options.

Thanks to all our volunteers who helped out Thursday night with prep, and Friday morning with service and clean up.

Finally, two new items to share.  First, the Selma Cafe’ store is up and running again.  We have my waffle mix and granola for sale, along with house made raw milk yogurt, house cured salami, house baked bread, and hoop house greens from our very own hoop house.  Everything is just $5 an item, which makes for easy shopping.  Be sure to check it out next Friday morning. Secondly, Repasts, Present and Future has it’s own Facebook page. Check it out for updates on upcoming chefs, menus, and other Selma Cafe’ events.

Enjoy these spring days, and we look forward to seeing you in our kitchen soon,

~Lisa