The bunnies are.
So are the finches.
So is my red bellied, but he decided to run up the tree when he saw the glint of the camera. Can you find him up there?
He also decided a little later to sit higher and make enough noise to let me know I was interrupting his meal. Once I went inside he came back down to his nuts and seeds. The little woodpeckers won’t run when I come out, but the red bellied is still skittish enough that he hides in the trees.
As for us, a true local delight for a leisurely breakfast.
My CSA eggs, sunny side up, from Zahradka Farm, made with Trickling Springs butter, and served with buttered Atwater’s olive bread toasted. You can get Trickling Springs butter all over the place now, the organic markets as well as at Atwater’s in Catonsville. I thought I still had sourdough bread in the freezer but only olive bread left. Time for a trip to Catonsville to get a few more loaves to freeze. They work great that way. Get them sliced and put them away wrapped in foil. Pop in the toaster and enjoy.
I have perfected my sunny side up skills by using the trick of putting a lid above them to just set the yolks without them getting hard.
With yolks this orange and the eggs so fresh, it would be a crime to overcook them. Although I did break one putting it in the pan, and my husband graciously chose that one. He likes his over easy anyway.
Gradually working our way through the eggs in the fridge. Time to make some egg salad for sandwiches this week, or a frittata with that spinach from the CSA last Friday. Two more weeks of home delivery.