Kay and Rex Holcombe enjoyed a leisurely trip to Temecula Wine Country. This was the second course for breakfast. Perhaps the Historical League should plan a tour here in the future.
Kay describes the meal, "Organic fresh zucchini hash browns with ricotta cheese, polenta with truffle oil. The photo shows a sample with homegrown Romaine sautéed in olive oil. Poached egg, cheese and basil pistachio in the homemade apricot marmalade with Pinot Grigio. Topped off with roasted sweet pepper and cherry tomato."
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