Today Caroline served guests a hash brown breakfast quiche, apricot/almond fresh fruit scones, Kielbasa sausage, sliced tomatoes and a watermelon cup for the fruit course; recipes to follow soon!  The scones are the same fresh fruit scone recipe we rely; this morning Caroline varied the fruit/nuts using minced dried apricots.

The watermelon she cut into pieces, sprinkled with a bit of granulated sugar, tossed and let stand about 45 minutes to give a light slightly sweet taste.