Written By
Sara McGuyer
March 03, 2016
Posted In

Delicious Bookends

March 03, 2016

Playing host to others can be pretty fun. At the very least, it's an excuse to eat well. We started and ended our final day with Cooper in the best way we know how  – with delicious food!

For breakfast, Drew baked a loaf of his famous bread, and Mark made fresh ricotta. We added a drizzle of honey and some almonds for a breakfast fit for kings and queens. 

Bread and ricotta
Toast bar was totally on point. 

Indiana may be known for race cars, sports and corn, but we think our state pie deserves a spot in the limelight. Sugar Cream Pie is hard to describe to the uninitiated. It's something near a pudding in a crust, a glazed donut-like flavor, spiked with nutmeg. We're always on the lookout for reasons to grab a pie (or two) from Locally Grown Gardens.

Sugar Cream Pie
Come visit us from out of town, and you can pretty much count on this pie.  

One more day of Factory Week to go. Word on the street is that Elizabeth *might* show up with her traditional Factory Week breakfast casserole...