Tag Archives: Somers

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Breakfast Outside the Box

Compared to much of the rest of the world, most Americans eat a fairly limited variety of breakfast foods.  Cold cereal or a bagel on weekdays, and eggs and bacon on the weekends, seem to be typical breakfast menus for most of us — if, that is, we bother to eat breakfast at all.

We recently found ourselves breaking our own breakfast rut by expanding our repertoire to include earthy truffled pecorino cheese, spicy capicola cured meat, and cured tomatoes, all from our friends Jody and Luisa Somers of Dancing Ewe Farm in upstate New York.  It was absolutely delicious, and we weren’t hungry again until dinner.

Of course, we kept the coffee on the menu.  It’s irreplaceable.

Breakfast Outside the Box

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Fettuccine with Merguez

Our friends, Jody and Luisa Somers of Dancing Ewe Farm in New York, raise sheep.  They use the sheep’s milk to make the most incredible ricotta and pecorino cheeses.  They use the meat to make a spicy merguez sausage that seems to beg me to buy it every Friday at the Union Square Greenmarket.  Both the pecorino and the merguez made it into this homemade fettuccine dish.  Having friends is a gift.  Having friends who are farmers is an endowment.

Fettuccine with Merguez and Chard