Welcome to On Sundays We Brunch Series Ten! I’m hoping this will be a time for us to talk about life like we’re really sitting together over brunch and share favorites…articles, recipes, products, books, inspiration, whatever it may be!
Brunch is my favorite because the spirit is light, you have the whole day ahead of you afterwards, and all food is fair game and it often involves champagne. Urban Dictionary defines brunchin’ as “Midday lunchin’ acting a fool in the mid-morning to lunch time”. Could there be a more fitting description?
Grab a mimosa, pull up a chair and let’s chat! Oh, and if anyone wants to act a fool, I’m game.
I have a three-day weekend and I couldn’t be happier! I hope you all have one too. There’s little a three-day weekend can’t cure! I had plans to cook a lot but we got a bajillion inches of snow overnight and I’m not sure how easy venturing out to go grocery shopping will be. Fingers crossed, because I am dying to spend a few hours in the kitchen!
My lab went flying off the deck to galavant around the yard this morning, to find that the snow was past her shoulders. She froze for a second, not sure what the hell was going on, before hopping around the yard. It was so cute, and one of the only things that could have made getting up early to a ton of snow better.
I went to an event called Bacon Fest yesterday, which is a huge festival all about-you guessed it!-bacon! There’s a ton of food vendors with dishes featuring bacon in some form. My favorites from yesterday were a street taco with bacon and chicken, and tempura-fried crab and shrimp. SO GOOD.
IN CASE YOU MISSED IT…FROM THE BLOG LAST WEEK:
Roasted Cauliflower Salad with Crispy Chickpeas and Lemon-Tahini Dressing
Cast-Iron Steaks with Herb Butter
Molten Raspberry-Chocolate Lava Cakes for Two
THE BEST THING I ATE ALL WEEK:
CHEESE…ALL DAY EVERY DAY! From one of my favorite restaurants, The Cheese Bar, these cheese curds are the best I’ve ever had; they have a pickle-beer batter that is so light and crisp and are served with this herby whipped crème fraîche that is a dream. I will recreate these some day, which will be dangerous and wonderful.
RECIPES I’M LOVING:
- Cheesy Rotisserie Chicken Enchilada Skillet
- Honey-Lavender Biscuits
- Crispy Korean Chicken Wings with Gochujang Sauce
- Chocolate Chess Pie
- Date Night Wonton Ravioli
- Fresh Summer Roll Rice Noodle Bowl
- Plum, Pistachio and Lemon Cake
- Poached Salmon in Coconut Lime Sauce
- Vegan Triple Chocolate Cupcakes
- Roasted Garlic & Rosemary No-Knead Artisan Bread
WHAT’S COMING NEXT WEEK:
Two Meyer lemon cookie recipes, a Mediterranean chicken burger, vegan peanut lettuce wraps, how to make the perfect baked potatoes with broccoli-cheese sauce, my Nice, France post that I was supposed to do last week (ughhh, seriously why can’t I just get this one done?!) and another Sunday brunch series.
A REMINDER FROM OLIVER, BIRDIE AND I:
“For what it’s worth: it’s never too late or, in my case, too early to be whoever you want to be. There’s no time limit, stop whenever you want. You can change or stay the same, there are no rules to this thing. We can make the best of it or the worst of it. I hope you make the best of it. And I hope you see things that startle you. I hope you feel things you’ve never felt before. I hope you meet people with a different point of view. I hope you live a life you’re proud of. If you find that you’re not, I hope you have the courage to start all over again.”
-F. Scott Fitzgerald
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