The Breakfast Room

The breakfast room is a special place. It's small -- 8 x 14 -- but it's big on living. Not having an eat-in kitchen, it fulfills the option of eating somewhere other than the dining room.

On the table, there is always some flowers . . . .
This bouquet is some lovely white streaked purple iris -- a late bloomer, along with sage and sorrel blossoms. In a new glass vase which, I think, showcases the flowers.

It's where we start the day -- first with the paper and a pot of tea and then with breakfast.
And our view -- the back garden which is lovely in summer as it is in winter.

And we never tire of the view -- it's as much fun to watch the garden waken in the spring as it is to watch the falling snow in the winter.

At half past three every day that I'm home, I'll stop for a cup of tea and a nosh -- in the breakfast room!

Every evening at 6 p.m., no matter where we are, we gather together in the breakfast room for our evening martini. It's a ritual and one that we miss if we have other plans! Simple and straightforward, it's a classic gin martini complete with 2 olives!

After dinner, dessert and coffee are taken in the breakfast room.

This is a wonderful almond poppyseed cake. It's made in a sheet pan so there's always plenty -- for an extra dessert before bedtime, for an afternoon nosh with tea, or for a snack with morning coffee if company comes.

A new purchase this year is our sideboard. Very Victorian and I think very English, it's a great piece and a practical piece for it's loaded with storage for teapots and tea cups and bits of silver.

It's Friday which means that's it's time for Foodie Friday at Designs by Gollum. Please join her to see what else is cooking this Friday.

And also, please stop by My Romantic Home for it's Show and Tell Friday -- I'm bragging about my Little Breakfast Room -- probably the most favorite room in our whole house. A lot of living in a little space!

ALMOND POPPYSEED CAKE

3 eggs

2 1/4 c. sugar

1 1/2 c. milk

1 c. vegetable oil

1 1/2 t. each of almond extract, vanilla and butter flavoring

3 c. flour

4 1/2 t. poppy seeds

1 1/2 t. baking powder

1 1/2 t. salt

In a mixing bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture just until combined. Spread into a greased 15 x 10 inch pan. Bake at 350 for 20 -25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

GLAZE:

2 T. Butter

2 to 2 1/2 c. powdered sugar

2 to 3 T. milk

In a mixing bowl, combine the glaze ingredients, mix until smooth. Frost bars.