Brunch And Mimosas Quotes

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Come on." She grabbed my arm and hauled me to my feet. "You're not going to sit around and watch Netflix and eat ice cream all day. Get in the shower." "But I like ice cream..." My argument was ineffective as she manhandled me down the hall toward the bathroom. "You'll like brunch better." She was right. Brunch had mimosas.
Jen DeLuca (Well Met (Well Met, #1))
maybe I should join It’s Only Brunch. It’s like JustDinner, but with mimosas.
Connie Willis (Crosstalk)
Back in L.A., I’d remained friends with my freshman-year boyfriend, Collin, and we’d become even closer after he confided in me one dark and emotional night that he’d finally come to terms with his homosexuality. Around that time, his mother was visiting from Dallas, and Collin invited me to meet them at Hotel Bel Air for brunch. I wore the quintessential early-1990s brunch outfit: a copper-brown silk tank with white, dime-size polka dots and a below-the-knee, swinging skirt to match. A flawless Pretty Woman--Julia Roberts polo match replica. I loved that outfit. It was silk, though, and clingy, and the second I sat down at the table I knew I was in trouble. My armpits began to feel cool and wet, and slowly I noticed the fabric around my arms getting damper and damper. By the time our mimosas arrived, the ring of sweat had spread to the level of my third rib; by mealtime, it had reached the waistline of my skirt, and the more I tried to will it away, the worse it got. I wound up eating my Eggs Florentine with my elbows stuck to my hip bones so Collin and his mother wouldn’t see. But copper-brown silk, when wet, is the most unforgiving fabric on the planet. Collin had recently come out to his parents, so I’d later determined I’d experienced some kind of sympathetic nervousness on Collin’s behalf. I never wore that outfit again. Never got the stains out. Nor would I ever wear this suit again.
Ree Drummond (The Pioneer Woman: Black Heels to Tractor Wheels)
What I'm saying is, you can walk down the street in any major city and hear a straight woman at brunch, spilling her strawberry mimosa, shouting, "I wish I was a lesbian-it'd make everything so much EASIER at anyone who'll hear her. Which like, okay, lots to unpack there-you know anyone can be gay, right? Like, if you want to date women, you just... can? Also, being gay isn't "easier"-have you heard of homophobia?
Jill Gutowitz (Girls Can Kiss Now: Essays)
BLOOD ORANGE MIMOSAS Hands-on: 10 min. Total: 12 min. We love the color blood oranges give this classic brunch cocktail. A dash of bitters adds depth. Look for orange bitters—such as Fee Brothers or Stirrings— at liquor stores or specialty grocers. The sugar cube dissolves as you sip, balancing the bitters and giving of bubbles for a festive touch. Juice the oranges and keep chilled up to a day ahead. 12 sugar cubes 1 ⁄ 2 teaspoon blood orange bitters or angostura bitters 1 7 1 ⁄ 2 cups sparkling wine, chilled 3 cups fresh blood orange juice (about 6 oranges) blood orange rind curls (optional) 1. Place 1 sugar cube in each of 12 Champagne futes or slender glasses; add 1 drop bitters to each fute. Combine wine and juice. Divide wine mixture evenly among futes. Garnish with rind, if desired. SErVES 12 (serving size: about 3 ⁄ 4 cup) CalOriES 143; FaT 0g; prOTEiN 0g; CarB 11g; FiBEr 0g; CHOl 0mg; irON 0mg; SODiUM 0mg; CalC 5mg
Anonymous
hibiscus mimosa The hibiscus mimosa is lovely in its simplicity, a beautiful mix of prosecco and hibiscus that begs for a toast (or to be served alongside toast, at brunch). Sub in a nonalcoholic sparkling wine for kids and teetotalers. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 lemon wedge Prosecco ½ ounce hibiscus syrup (from one 8.8-ounce jar of hibiscus flowers in syrup) ½ ounce fresh lemon juice Hibiscus flower (from one 8.8-ounce jar of hibiscus flowers in syrup), for garnish Combine the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate. Rub the rim of a champagne flute with the lemon wedge. Dip the rim in the hibiscus sugar and twist it to coat. Fill the rimmed champagne flute halfway with prosecco, making certain to tilt the glass when pouring the prosecco to ensure the liquid does not overflow. Add the hibiscus syrup and lemon juice; stir with a barspoon. Use a barspoon to add a hibiscus flower to the bottom of the glass. Top off with additional prosecco. Serve and enjoy.
Moby (The Little Pine Cookbook: Modern Plant-Based Comfort)
With this bold stroke, they re-politicized International Women’s Day. Brushing aside the tacky baubles of depoliticization—brunches, mimosas, and Hallmark cards—the strikers have revived the day’s all-but-forgotten historical roots in working-class and socialist feminism.
Nancy Fraser (Feminism for the 99%: A Manifesto)
table for two next to one of the windows, drink mimosas, and gorge ourselves on Sunday brunch. We start with smoked Scottish salmon, cheeses, and salads from the café table. Then Piper has a Belgian waffle and I have the crab-cake Benedict. We finish off with mini cakes and parfaits. All the while, we gossip like schoolgirls about the dramas of the night before.
William L. Myers Jr. (A Criminal Defense (Philadelphia Legal, #1))
And that e-mail, Jesus, nothing brighter than sending a late-night drunken message, moron. It couldn’t be helped: The morning was going to be filled with feelings of longing and regret. Which is why if I was a real drinker, I would’ve gone right out for some kind of mimosa pick-me-up brunch.
David J. Rosen (I Just Want My Pants Back)