Finally brunch time. Deb made the sourdough which is hiding underneath the mushrooms, mushrooms harvested last night so fat and tight, bacon had hints of thyme and juniper and the fat was crispy and delicious. Lamb and thyme sausages were a last minute addition but a good idea so sausage making for next time. Well worth the time and effort @darrylrobinson3512 @weezamax #homemadeisbest #brunchmunch #imadebacon

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