Welcome to On Sundays We Brunch Series Seventeen! 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.
It’s a toss-up for me on whether spring or fall is the best season. I’m naturally a hot and sweaty person, so summer is a bit much for me (hello pool!). I love the sunny days with cooler temperatures in spring and fall. Where in the world can I move for temperatures in the 70’s year-round with sunny days?!
I’ve always been a pyromaniac-I used to take the recycling into the street and start in on fire, with my dad’s help, of course (and much to my mom’s chagrin). Naturally, I jumped on the opportunity to burn a bunch of dried wild grass this weekend as we prepped the yard for summer!
IN CASE YOU MISSED IT…FROM THE BLOG LAST WEEK:
Antipasto Sandwich with Lemon-Basil Pesto
Sky-High Flaky Buttermilk Biscuits
THE BEST THING I ATE ALL WEEK:
I went to happy hour with work friends, full of patio time and half-priced pizza and wine! I have a trusty favorite from this restaurant, but I went outside the norm and got this pizza with crispy potatoes, bacon, a soft-cooked egg, cheddar and harissa aioli. Basically a breakfast sandwich and hash browns on a pizza!
RECIPES I’M LOVING:
- Herby Everything Cheddar Swirl Buns
- Roasted Peach Streusel Macarons
- Steak Sandwich
- Curried Lentils with Kale and Coconut Milk
- Strawberry Lemon Blondies
- Creamy Tuscan Chicken with Garlic & Pancetta
- Whipped Goat Cheese and Blueberry Balsamic Crostini
- Ottolenghi’s Braised Eggs with Leeks and Za’atar
- Strawberry Prosecco Smash
- Vegan Burst Cherry Tomato Polenta
WHAT’S COMING NEXT WEEK:
We’re going to make some vanilla bean scones, French onion grilled cheese, tomato soup, a grilled Caesar salad and salted caramel brownies. Plus my cookbook pick for April!
A REMINDER FROM OLIVER, BIRDIE AND I:
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