A Southern California-style Spring Weekend Brunch

The hubs is on a production job three thousand miles away, for three months. I would love to be articulate about that, but I'm not going to. It sucks. So, I made a brunch that I thought we would enjoy if he were here sitting on the deck with me. This is also known as sulking.

Starting the morning with fresh berries, citrus, and sparkling water will cheer up everyone but the reincarnated 20th century French woman within me needing to add butter to something, anything. However, using the hubs' clean palate as inspiration, light flavor combinations became the stars of the table, no butter or snooty Frenchwoman required.
 

Southern California-style Spring Weekend Brunch
Intelligentsia coffee
Mineral water infused with thyme
Grapefruit drizzled with cinnamon honey
Fresh blueberries, raspberries and blackberries over plain, whole milk yogurt

Serves: one sulking blogger

Wild Berry, Mizuna and Smoked Trout Salad

Yesterday's trip to the farmer's market bore no direction, or plans for dinner with corresponding list, so for the first time in a long while, my eyes and nose were the sole decision makers.  My haul:

One package "wild berries"
One bag of mizuna greens
One head of red leaf lettuce
One fuji apple
Baby zucchini, purchased because the same vendor a month ago was selling the predecessors to these zucchini in the form of squash blossoms some of which I used here, prompting the bright idea to follow and cook this vegetable through its growth cycle
One handful of sugar snap peas
One German pastry, of the cream cheese and strawberry variety
One bunch fresh flowers

In the office, I set up my flowers in a vase and victoriously ate one German pastry and an apple.  When I got home, I made a salad and stumbled upon a new favorite flavor combination that will obsess me for a while.  Dear readers, prepare for an onslaught of berries and peppery ingredients recipes to come, starting here.