Brunch At Home Quotes

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

The morning Julia found the phone, my parents were over for brunch. Everything was falling apart around Benjy, although I'll never know what he knew at the time, and neither will he. The adults were talking when he reentered the kitchen and said, "The sound of time. What happened to it?" "What are you talking about?" "You know," he said, waving his tiny hand about, "the sound of time." It took time - about five frustrating minutes - to figure out what he was getting at. Our refigerator was being repaired, so the kitchen lacked its omnipresent, nearly imperceptible buzzing sound. He spent virtually all his home life within reach of that sound, and so had come to associate it with life happening. I loved his misunderstanding, because it wasn't a misunderstanding. My grandfather heard the cries of his dead brothers. That was the sound of his time. My father heard attacks. Julia heard the boys' voices. I heard silences. Sam heard betrayals and the sounds of Apple products turning on. Max heard Argus's whining. Benjy was the only one still young enough to hear home.

Joan and the Judge had gone to a Sunday brunch with friends. They would be home shortly, in good spirits probably, unless of course they saw their boy frozen to the mailbox. So Claire and Maggie had no choice. They each grabbed a shoulder and hooked under an elbow and yanked suddenly without warning. Scotty brought his hands quickly to his mouth. All three stood quietly staring at the miniature pink circle of flesh still stuck on the mailbox. "It looks like a little pizza," said Maggie without thinking.

We are supposed to consume alcohol and enjoy it, but we're not supposed to become alcoholics. Imagine if this were the same with cocaine. Imagine we grew up watching our parents snort lines at dinner, celebrations, sporting events, brunches, and funerals. We'd sometimes (or often) see our parents coked out of our minds the way we sometimes (or often) see them drunk. We'd witness them coming down after a cocaine binge the way we see them recovering from a hangover. Kiosks at Disneyland would see it so our parents could make it through a day of fun, our mom's book club would be one big blow-fest and instead of "mommy juice" it would be called "mommy powder" There'd be coke-tasting parties in Napa and cocaine cellars in fancy people's homes, and everyone we know (including our pastors, nurses, teachers, coaches, bosses) would snort it. The message we'd pick up as kids could be Cocaine is great, and one day you'll get to try it, too! Just don't become addicted to it or take it too far. Try it; use it responsibly. Don't become a cocaine-oholic though. Now, I'm sure you're thinking. That's insane, everyone knows cocaine is far more addicting than alcohol and far more dangerous. Except, it's not...The point is not that alcohol is worse than cocaine. The point is that we have a really clear understanding that cocaine is toxic and addictive. We know there's no safe amount of it, no such thing as "moderate" cocaine use; we know it can hook us and rob us of everything we care about...We know we are better off not tangling with it at all.

Yep! I was twenty-six years old and an associate beauty editor at Lucky, one of the top fashion magazines in America, and that’s all that most people knew about me. But beneath the surface, I was full of secrets: I was an addict, for one. A pillhead! I was also an alcoholic-in-training who drank warm Veuve Clicquot after work, alone in my boss’s office with the door closed; a conniving uptown doctor shopper who haunted twenty-four-hour pharmacies while my coworkers were at home watching True Blood in bed with their boyfriends; a salami-and-provolone-puking bulimic who spent a hundred dollars a day on binge foods when things got bad (and they got bad often); a weepy, wobbly hallucination-prone insomniac who jumped six feet in the air à la LeBron James and gobbled Valium every time a floorboard squeaked in her apartment; a tweaky self-mutilator who sat in front of The Tonight Show with Jay Leno, digging gory abscesses into her bikini line with Tweezerman Satin Edge Needle Nose Tweezers; a slutty and self-loathing downtown party girl fellatrix rushing to ruin; and—perhaps most of all—a lonely weirdo who felt like she was underwater all of the time. My brains were so scrambled you could’ve ordered them for brunch at Sarabeth’s; I let art-world guys choke me out during unprotected sex; I only had one friend, a Dash Snow–wannabe named Marco who tried to stick syringes in my neck and once slurped from my nostrils when I got a cocaine nosebleed;

A few months ago I would have told anyone that my goal was to put my father in a home, sell the bookstore and the house and high tail it back to Philly, but… something funny happened along the way. I started enjoying owning a bookstore. My best friends became my best friends again. And I met this very nice man who, against all odds and beyond my understanding, enjoys my company. My previous goals aren’t my goals anymore, so I don’t know what I want. Not anymore.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Three McCrae weddings in less than a year,” he commented, as if casually discussing the weather. Then he grinned. “Is it catching?” He could be so damn cute. And sexy as hell. His charisma and charm had been hard enough to resist before. Now that he’d unleashed it in full force, with every bit of his desire for her out there in the open for the world to see--and for her to feel--it was like being caught up in a kind of constant foreplay. It was one thing when she could just observe him in all his alpha-male glory, her thoughts about his sexy self and her desire to get all naked and personal with him safely hidden away inside her head for her own private enjoyment. But now he’d kissed her. And she’d kissed him back. And it had been so incredibly intimate, so ridiculously hot, so every other thing that usually requires full frontal nudity to experience, that she couldn’t even look at him without getting squirmy and tingly and far too turned on for her own--“I hate to disappoint you,” she blurted out, needing to get out of there, away from him. “But I really need to--” She lowered her hand and motioned to her truck and its trajectory as she backed out, right into where he was parked. “Lunch, then? Fergus said you’re off this shift.” “Oh, he did, did he?” No wonder she hadn’t heard him rummaging about in the apartment. He must have woken early and gone downstairs to his office. To hide. Old meddler. She’d have a little chat with him after the bridezilla brunch. “He also said he’s taken care of the orders, so no need to hurry back.” Kerry dipped her chin for a brief moment, then busied herself with wrangling the driver door open and all but shoving her basket in and across the bench seat of the ancient rig. She closed the door halfway, her sandaled foot still propped on the running board, and looked back at Cooper. “You’ve made yourself quite at home, I see.

strawberry sunrise Though its name is somewhat evocative of a sweet elderly couple holding hands as they watch the sunrise, this drink is rather bold in its combination of prosecco, white wine, and tequila. In other words, this beautiful farm-to-table beverage has a bit of a sneaky bite. It’s best enjoyed, I’d say, with a lover, though it goes down just as easily with friends over brunch, during an at-home happy hour, or when alone on a Saturday afternoon with your cat/dog/pig/opossum. TIME: 5 MINUTES SERVES: 1 2 strawberries Ground pink peppercorns 1 ounce tequila 2 ounces sauvignon blanc 1 ounce Strawberry Syrup 1½ ounces Strawberry Mint Lemonade 1 ounce prosecco Splash of fresh orange juice Cut the stem out of each strawberry with a “V” cut, then slice each strawberry from top to bottom into ¼-inch-thick slices so that each slice resembles a heart. Take the prettiest slice and cut a small notch in its narrow end. Spread the pink peppercorns on a small plate. Dip one edge of the strawberry slice in the pink pepper until the edge is coated. Set aside, reserving the pink pepper. Fill a wineglass with ice and add the remaining strawberry slices. Add the tequila, sauvignon blanc, strawberry syrup, lemonade, prosecco, and orange juice to the glass. Sprinkle a pinch of pink pepper on top of the drink. Stir with a barspoon. Secure the notched strawberry garnish to the rim of the glass. Serve and enjoy.

Have a good night.” It certainly couldn’t get much worse. All I wanted to do was go home and go to sleep. I drove across town without incident. No dogs or deer jumped into my path. I parked my car and made it into the house without any fuss. All I wanted to do was collapse on my bed. My father blocking my path as I tried to walk past the dining room was my first clue the shit-storm my life had become was not over. “Where have you been?” he asked. “How could you leave Lucinda standing there like that? It was rude and irresponsible.” “Do we have to do this now?” I didn’t have it in me to play nice and act respectful. “Can’t you wait and yell at me tomorrow morning?” “No, this can’t wait. Explain yourself.” “Fine, but I’m not going to stand in the hallway while I do it.” I pushed past him and headed for the kitchen where I grabbed a glass of water. After downing half of it, I sat at the island. He could join me if he wanted to. “I wasn’t rude to Lucinda. You were rude to Haley. You knew I was there with her, but you tried to set me up with one of your friend’s daughters, instead. Why did you do that?” “Lucinda is a much better fit for you. You have far more in common. Now, you are going to call her and apologize and then we’ll all have brunch at the country club tomorrow.” “No. I’m sure Lucinda is nice, but she isn’t who I want to date. I’m sorry if that doesn’t fit into your social plan. No matter who I date, you will never be at the top of the food chain at the country club. Nathan’s family has more money than half the other members combined. Deal with it and stop trying to use me to work your way up the ladder.” “And why do you think you’re friends with Nathan?” What a stupid question. “Because I like him.” “No. Since you were an infant I networked with his father, making sure you were involved in all the same activities so that when you grew up you’d be friends.” Unbelievable. “Since I was born, you’ve used me to network with his family?” “Yes. And it’s worked, which is why you need to listen to me and do as I say. Date Lucinda. Act like the perfect gentleman when you’re with her. I don’t care if you want to see this Haley in your spare time, but everyone needs to think you and Lucinda are the perfect couple.” “You mean the way everyone thinks you have a perfect marriage, even though you’re screwing your secretary?” His eyes narrowed. A small part of me hoped he’d deny it, that there was some other explanation. “What happens between your mother and I is not your concern. You will date Lucinda and you will do so with a smile on your face.” “No. I won’t.” I set my glass down and headed up to bed. Sleep wouldn’t come. I tossed and turned. Every time I closed my eyes, I saw Haley, asking me to make a choice. And every time, I screwed it up.

An Italian brunch wouldn’t be complete without a pasta dish. Campanelle pasta is named for the church bells it resembles, and the nooks and crannies are great for trapping sauce, making every bite delicious. If you can’t find campanelle, any small shaped pasta will do. There are lots of bold flavors in this pasta salad, the base of which is canned tuna. Although it’s definitely more caloric, tuna packed in olive oil rather than water gives the salad a much fuller, richer flavor.

Brooklyn, like the West Village, again makes me think of gentrification's ability to erase collective memory. I cannot imagine what people who aren't from New York think when they move to Brooklyn. Do they know they're moving into neighborhoods where just ten years ago you wouldn't have seen a white person at any time of day? Do they know that every apartment listed on Craigslist as 'newly renovated' was once inhabited by someone else who likely made a life there before the ground under their feet became too valuable? It's hard not to feel guilt living here, and I wonder if other gentrifiers feel the same way. I represent the domino effect. I was priced out of Manhattan, but I know my existence in this borough comes at the cost of the erasure of others' cultures and senses of home. I know the woman with the Gucci bag in the West Village elicits the same kind of angst within me as my presence does for a native Brooklynite. I try to stay away from the hippest joints and I try to support long-established businesses, but I often fail at doing these things, and I know that even when I'm successful at trekking this increasingly narrow path, I've only done so much. Brooklyn, like the West Village, is irrevocably changed, and I know I'm part of that. The question is, how do I stop it when the process is so much larger than me and has already progressed so far? Mass displacement means that there are fewer and fewer people coming to Brooklyn now know only that it's hip and expensive and has good brunch. As Sarah Schulman writes, gentrifiers 'look in the mirror and think it's a window, believing that corporate support for and inflation of their story is in fact a neutral and accurate picture of the world.' It's a circular logic that dictates Brooklyn is Brooklyn because it's Brooklyn - the brand mimicked by hipsters all over the world and mocked in hundreds of tired late-night parodies. What gentrifier sees Brooklyn not as it is but as the consequence of a powerful and violent system?

The recent enormous popularity of gin means there has been a parallel surge in delicious high-end tonics. Try Fentimans, Fever Tree and good old Schweppes Indian Tonic. One of those with a slice of lime looks just like a G&T and is delicious. • I used to say brunch isn’t brunch without a Bloody Mary. Now, unless it’s a special occasion, I go for a just-as-delicious and way-more-virtuous Virgin Mary. Just make sure they don’t scrimp on the Tabasco so that you get that kick. • Bitters are great for solving the issue of so many alcohol-free drinks being sickly sweet (I mean, what’s the point of not drinking if you’re going to feel like throwing up in the taxi home anyway?). A soda water with a dash of Angostura bitters hits the spot. • Kombucha is made with ‘live’ fermented tea, so it’s packed with nutrients and great for your gut. Search out craft kombucha brewers like Equinox, Love, Jarr, or Profusion, whose kombucha is available from Ocado. • If a bar has a cocktail list, it will almost certainly have an alcohol-free section. If not, just ask. Mixologists love showing off, so they’ll relish the challenge of creating something bespoke. • For widely available botanically brewed deliciousness, try Folkington’s, Belvoir, Luscombe and Peter Spanton. • A bitter lemon is a great option, assuming you don’t mind (or perhaps you quite enjoy) the slight vibe of Dot and Ethel in the Queen Vic. Personally, I love a bit of 1970s kitsch, and a bitter lemon is usually served on ice in a low-ball glass, so it is perfect for evenings when you don’t want to make a big deal of not drinking, because it looks like a ‘proper’ drink.

Lou, Knox’s soon-to-be father-in-law, harrumphed. “In my day, we didn’t need bachelor parties or ice sculptures or engagement brunches. We showed up at the church on a Saturday, said ‘I do,’ someone fed us some ham salad sandwiches, and then we went the hell home. What the hell ever happened to that?” “Women,” Lucian said dryly.