Brunch Day 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.

Q. Your idea of the perfect day … A. Sleep in. Meet Buzz Aldrin for brunch. Head over to Jet Propulsion Lab and watch them control the Curiosity Mars rover. Dinner with the writing staff of Doctor Who.

Brunch, a meal invented by rich white chicks to rationalize day drinking and bingeing on French toast.

Frosting was his favorite. He liked to eat doughnuts at every meal. Because it was healthier to eat six small meals a day than three large ones, he restricted himself: jellied for breakfast, glazed for brunch, cream-filled for lunch, frosting for linner, chocolate for dinner, and powdered sugar for 2 a.m. supermarket stakeout. Because linner coincided with the daily crime peak, he always ate his favorite variety to ease him. Frosting was his only choice now, and upsetting his routine was a quiet thrill.

It‘s a curious fact, because Friday is a day of work and Sunday is a day for pleasure, so you would expect people to enjoy Sunday more, right? But we don’t. It’s not because we really like being in the office and can’t stand strolling in the park and having a lazy brunch. We prefer Friday to Sunday because Friday brings with it the thrill of anticipating the weekend ahead. In contrast, on Sunday the only thing to look forward to is work on Monday.

Mother’s Day has evolved into a Yom Kippur for guilty children everywhere. Taking Mom out to brunch used to be an appreciative gesture. Now it’s a guilt-expiation liturgy.

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.

But day in and day out, I’m watching the man I know as my father disappear inside the shell of a man I’ve never met, who doesn’t know me.

Brunch is definitely my favorite meal of the day; its optimism and energy, the wholesome anticipation of the sunny day ahead. It feels like a cheerful resolution, weekly fuel for a new beginning.

Being unemployed, Kurt set in motion a routine that he would follow for the rest of his life. He would rise at around noon and eat a brunch of sorts. Kraft Macaroni and Cheese was his favorite food. After eating, he would spend the rest of the day doing one of three things: watching television, which he did unceasingly; practicing his guitar, which he did for hours a day, usually while watching TV; or creating some kind of art project, be it a painting, collage, or three-dimensional installation. This last activity was never formal— he rarely identified himself as an artist—yet he spent hours in this manner.

I was like everyone else. We all hoped the storm would knock things over, fuck things up enough but not too much. We hoped the damage was bad enough to cancel work the next morning but not so bad that we couldn’t go to brunch instead. Brunch? he echoed skeptically. Okay, maybe not brunch, I conceded. If not brunch, then something else. A day off meant we could do things we’d always meant to do. Like go to the Botanical Garden, the Frick Collection, or something. Read some fiction. Leisure, the problem with the modern condition was the dearth of leisure. And finally, it took a force of nature to interrupt our routines. We just wanted to hit the reset button. We just wanted to feel flush with time to do things of no quantifiable value, our hopeful side pursuits like writing or drawing or something, something other than what we did for money. Like learn to be a better photographer. And even if we didn’t get around to it on that day, our free day, maybe it was enough just to feel the possibility that we could if we wanted to, which is another way of saying that we wanted to feel young, though many of us were that if nothing else.

I want everything. I want all your days and your nights. All the fantasies and nightmares. All the goddamned brunches. Everything, Hazel.

Books made good content. Yoga, meditating, brunch, smoothies, colorful cocktails, walks in the park: these were all good content, and good content was all I thought about those days. It was my god.

In the mid-1980s, on a spring Sunday morning, a Volvo stationwagon parked in Brunswick Street. A young couple got out. She was trim, blonded, tanned. He was already broadening in the midsection, sockless, short and hairy legs ending in boatshoes. From a restraining chair in the back seat, he unloaded a child, complaining, flailing. They took it into a cafe. They were going to have brunch. The old Brunswick Street was dead, Brunchwick Street born. There was no turning back.

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.

In Seattle, warm temperatures, associated with moist, Pineapple Express air, have already produced a rainfall of two inches between 7 PM yesterday and 7 AM this morning. I am now going out on a limb and projecting that this flow will stagnate over Puget Sound and the deluge will continue for hours. We are in the midst of a most notable weather show. * See, that’s what I mean about loving Cliff Mass. Because, basically, all he’s saying is it’s going to rain. * From: Ollie-O To: Prospective Parent Brunch Committee REAL-TIME FLASH! The day of the PPB has come. Unfortunately, our biggest get, the sun, is going to be a no-show. Ha-ha. That was my idea of a joke.

Most hotels offer a free buffet breakfast. Finns tend to eat their biggest meal of the day at lunchtime, so many cafes and restaurants put on a lounas special (of buffet) from Monday to Friday. Weekend brunssi (brunch) has become a big deal in the cities. Finns have dinner as early as 5pm. It's often just a light meal, but will eat much later if it’s an organised, ‘going out for dinner’ affair.

should do the Dukan diet,” Moni chimed in. “My sister did it before her wedding.” She snapped her fingers. “Dropped eight pounds in three weeks, and she was already a two.” “That’s the diet Kate Middleton used,” Love Bracelet said, and we all acknowledged the Duchess of Cambridge with a moment of silence. Kate Middleton looked so hungry on her wedding day it had to be commended. “Let’s go to brunch,” I sighed. This conversation was making me wish I was alone in my kitchen, deepest

I was Pittsburgh Young, Black, and Successful. Pittsburgh Young, Black, and Successful meant Friday evenings downstairs at Savoy in the Strip District, and perhaps a table upstairs if it was your birthday. It meant Alpha and Que boat rides, NEED Scholarship dinners, and Ronald H. Brown Leadership Awards galas. It meant a stint on the Urban League Young Professionals executive board. It meant brunches at the LeMont on Mother’s Day and the Grand Concourse when you wanted to stunt. It meant frequent pictures in the Post-Gazette and the City Paper

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

Della & I are drunk at the top of Mont-Royal. We have an open blue plastic thermos of red wine at our feet. It's the first day of spring & it's midnight & we've been peeling off layers of winter all day. We stand facing each other, as if to exchange vows, chests heaving from racing up & down the mountain to the sky. My face is hurting from smiling so much, aching at the edges of my words. She reaches out to hold my face in her hands, dirty palms form a bowl to rest my chin. I’m standing on a tree stump so we’re eye to eye. It’s hard to stay steady. I worry I may start to drool or laugh, I feel so unhinged from my body. It’s been one of those days I don’t want to end. Our goal was to shirk all responsibility merely to enjoy the lack of everyday obligations, to create fullness & purpose out of each other. Our knees are the colour of the ground-in grass. Our boots are caked in mud caskets. Under our nails is a mixture of minerals & organic matter, knuckles scraped by tree bark. We are the thaw embodied. She says, You have changed me, Eve, you are the single most important person in my life. If you were to leave me, I would die. At that moment, our breath circling from my lungs & into hers, I am changed. Perhaps before this I could describe our relationship as an experiment, a happy accident, but this was irrefutable. I was completely consumed & consuming. It was as though we created some sort of object between us that we could see & almost hold. I would risk everything I’ve ever known to know only this. I wanted to honour her in a way that was understandable to every part of me. It was as though I could distill the meaning of us into something I could pour into a porcelain cup. Our bodies on top of this city, rulers of love. Originally, we were celebrating the fact that I got into Concordia’s visual arts program. But the congratulatory brunch she took me to at Café Santropol had turned into wine, which had turned into a day for declarations. I had a sense of spring in my body, that this season would meld into summer like a running-jump movie kiss. There would be days & days like this. XXXX gone away on a sojurn I didn’t care to note the details of, she simply ceased to be. Summer in Montreal in love is almost too much emotion to hold in an open mouth, it spills over, it causes me to not need any sleep. I don’t think I will ever feel as awake as I did in the summer of 1995.

We had each other of course, but not in the perfectly synced way our television counterparts did. We didn't live in the same apartment building and pop in unannounced to make grilled-cheese sandwiches or coach each other for job interviews. We weren't always available for emergency brunches or last-minute trips to Jamaica. Instead, we had complicated, independent lives wending down many different paths, lives that sometimes had us working sixteen-hour days, or moving out of state, or navigation fledging romance. We saw each other the way most urban professionals do - by booking dates days or weeks in advance. That meant we were frequently alone, with time.

I pull into the driveway outside of my father's house and shut off the engine. I sit behind the wheel for a moment, studying the house. He'd called me last night and demanded that I come over for dinner tonight. Didn't request. He demanded. What struck me though, was that he sounded a lot more stressed out and harried than he did when he interrupted my brunch with Gabby to demand my presence at a “family”dinner. Yeah, that had been a fun night filled with my father and Ian badgering me about my job. For whatever reason, they'd felt compelled to make a concerted effort to belittle what I do –more so than they usually do anyway -- try to undermine my confidence in my ability to teach, and all but demand that I quit and come to work for my father's company. That had been annoying, and although they were more insistent than normal, it's pretty par for the course with those two. They always think they know what's best for me and have no qualms about telling me how to live my life. When he'd called me last night though, and told me to come to dinner tonight, there was something in my father's voice that had rattled me. It took me a while to put a finger on what it was I heard in his voice, but when I figured it out, it really shook me. I heard fear. Outright fear. My father isn't a man who fears much or is easily intimidated. In fact, he's usually the one doing the intimidating. But, something has him really spooked and even though we don't always see eye-to-eye or get along, hearing that fear in his voice scared me. In all my years, I've never known him to sound so downright terrified. With a sigh and a deep sense of foreboding, I climb out of my car and head to the door, trying to steel myself more with each step. Call me psychic, but I have a feeling that this is going to be a long, miserable night. “Good evening, Miss Holly,”Gloria says as she opens the door before I even have a chance to knock. “Nice to see you again.”“It's nice to see you too, Gloria,”I say and smile with genuine affection. Gloria has been with our family for as far back as I can remember. Honestly, after my mother passed away from ovarian cancer, Gloria took a large role in raising me. My father had plunged himself into his work –and had taken Ian under his wing to help groom him to take over the empire one day –leaving me to more or less fend for myself. It was like I was a secondary consideration to them. Because I'm a girl and not part of the testosterone-rich world of construction, neither my father nor Ian took much interest in me or my life. Unless they needed something from me, of course. The only time they really paid any attention to me was when they needed me to pose for family pictures for company literature.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

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;

Dear Lily Don't think me silly, but I forget what time you said. Are we meeting at two thirty? It's gone right from my head. Did you say Monday or Thursday? I have quite forgotten what day. Was it late lunch, or afternoon tea? Tell me, what did you say? I think I would like to do Tuesday. Let's go for a lovely lunch. Or, if you prefer we could even go early, and settle for brunch. A lovely Bistro or Cafe Bar, or maybe a country pub. I don't really mind that much, as long as we get some grub. Dear Maisie, Are you going crazy? We didn't set a date. You needed to check your diary. I think you are losing it, mate. But since you are free on Tuesday, and that day suits me fine. Could we meet, about twelve…ish? Its early I like to dine. You mentioned the pub, or Bistro, or some fancy Cafe Bar. Not sure I like the sound of that, and I'm not coming in the car. If the weather is bright and sunny, we could always dine al fresco. Failing that, we could just go get a cake and a cuppa in Tesco.

Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.

joke around—nothing serious—as I work to get my leg back to where it was. Two weeks later, I’m in an ankle-to-hip leg brace and hobbling around on crutches. The brace can’t come off for another six weeks, so my parents lend me their townhouse in New York City and Lucien hires me an assistant to help me out around the house. Some guy named Trevor. He’s okay, but I don’t give him much to do. I want to regain my independence as fast as I can and get back out there for Planet X. Yuri, my editor, is griping that he needs me back and I’m more than happy to oblige. But I still need to recuperate, and I’m bored as hell cooped up in the townhouse. Some buddies of mine from PX stop by and we head out to a brunch place on Amsterdam Street my assistant sometimes orders from. Deacon, Logan, Polly, Jonesy and I take a table in Annabelle’s Bistro, and settle in for a good two hours, running our waitress ragged. She’s a cute little brunette doing her best to stay cheerful for us while we give her a hard time with endless coffee refills, loud laughter, swearing, and general obnoxiousness. Her nametag says Charlotte, and Deacon calls her “Sweet Charlotte” and ogles and teases her, sometimes inappropriately. She has pretty eyes, I muse, but otherwise pay her no mind. I have my leg up on a chair in the corner, leaning back, as if I haven’t a care in the world. And I don’t. I’m going to make a full recovery and pick up my life right where I left off. Finally, a manager with a severe hairdo and too much makeup, politely, yet pointedly, inquires if there’s anything else we need, and we take the hint. We gather our shit and Deacon picks up the tab. We file out, through the maze of tables, and I’m last, hobbling slowly on crutches. I’m halfway out when I realize I left my Yankees baseball cap on the table. I return to get it and find the waitress staring at the check with tears in her eyes. She snaps the black leather book shut when she sees me and hurriedly turns away. “Forget something?” she asks with false cheer and a shaky smile. “My hat,” I say. She’s short and I’m tall. I tower over her. “Did Deacon leave a shitty tip? He does that.” “Oh no, no, I mean…it’s fine,” she says, turning away to wipe her eyes. “I’m so sorry. I just…um, kind of a rough month. You know how it is.” She glances me up and down in my expensive jeans and designer shirt. “Or maybe you don’t.” The waitress realizes what she said, and another round of apologies bursts out of her as she begins stacking our dirty dishes. “Oh my god, I’m so sorry. Really. I have this bad habit…blurting. I don’t know why I said that. Anyway, um…” I laugh, and fish into my back pocket for my wallet. “Don’t worry about it. And take this. For your trouble.” I offer her forty dollars and her eyes widen. Up close, her eyes are even prettier—large and luminous, but sad too. A blush turns her skin scarlet “Oh, no, I couldn’t. No, please. It’s fine, really.” She bustles even faster now, not looking at me. I shrug and drop the twenties on the table. “I hope your month improves.” She stops and stares at the money, at war with herself. “Okay. Thank you,” she says finally, her voice cracking. She takes the money and stuffs it into her apron. I feel sorta bad, poor girl. “Have a nice day, Charlotte,” I say, and start to hobble away. She calls after me, “I hope your leg gets better soon.” That was big of her, considering what ginormous bastards we’d been to her all morning. Or maybe she’s just doing her job. I wave a hand to her without looking back, and leave Annabelle’s. Time heals me. I go back to work. To Planet X. To the world and all its thrills and beauty. I don’t go back to my parents’ townhouse; hell I’m hardly in NYC anymore. I don’t go back to Annabelle’s and I never see—or think about—that cute waitress with the sad eyes ever again. “Fucking hell,” I whisper as the machine reads the last line of

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

attenuate the city’s hold on my identity, and the more I explored places and people far from Hampton, the more my status as one of its daughters came to mean to me. That day after church, we spent a long while catching up with the formidable Mrs. Land, who had been one of my favorite Sunday school teachers. Kathaleen Land, a retired NASA mathematician, still lived on her own well into her nineties and never missed a Sunday at church. We said our good-byes to her and clambered into the minivan, off to a family brunch. “A lot of the women around here, black and white, worked as computers,” my father said, glancing at Aran in the rearview mirror but addressing us both. “Kathryn Peddrew, Ophelia Taylor, Sue Wilder,” he said, ticking off a few more names. “And Katherine Johnson, who calculated the launch windows for the first astronauts.” The

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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?

We didn’t believe when we first heard because you know how church folk can gossip. Like the time we all thought First John, our head usher, was messing around on his wife because Betty, the pastor’s secretary, caught him cozying up at brunch with another woman. A young, fashionable woman at that, one who switched her hips when she walked even though she had no business switching anything in front of a man married forty years. You could forgive a man for stepping out on his wife once, but to romance that young woman over buttered croissants at a sidewalk café? Now, that was a whole other thing. But before we could correct First John, he showed up at Upper Room Chapel that Sunday with his wife and the young, hip-switching woman—a great-niece visiting from Fort Worth—and that was that. When we first heard, we thought it might be that type of secret, although, we have to admit, it had felt different. Tasted different too. All good secrets have a taste before you tell them, and if we’d taken a moment to swish this one around our mouths, we might have noticed the sourness of an unripe secret, plucked too soon, stolen and passed around before its season. But we didn’t. We shared this sour secret, a secret that began the spring Nadia Turner got knocked up by the pastor’s son and went to the abortion clinic downtown to take care of it. She was seventeen then. She lived with her father, a Marine, and without her mother, who had killed herself six months earlier. Since then, the girl had earned a wild reputation—she was young and scared and trying to hide her scared in her prettiness. And she was pretty, beautiful even, with amber skin, silky long hair, and eyes swirled brown and gray and gold. Like most girls, she’d already learned that pretty exposes you and pretty hides you and like most girls, she hadn’t yet learned how to navigate the difference. So we heard all about her sojourns across the border to dance clubs in Tijuana, the water bottle she carried around Oceanside High filled with vodka, the Saturdays she spent on base playing pool with Marines, nights that ended with her heels pressed against some man’s foggy window. Just tales, maybe, except for one we now know is true: she spent her senior year of high school rolling around in bed with Luke Sheppard and come springtime, his baby was growing inside her. — LUKE SHEPPARD WAITED TABLES at Fat Charlie’s Seafood Shack, a restaurant off the pier known for its fresh food, live music, and family-friendly atmosphere. At least that’s what the ad in the San Diego Union-Tribune said, if you were fool enough to believe it. If you’d been around Oceanside long enough, you’d know that the promised fresh food was day-old fish and chips stewing under heat lamps, and the live music, when delivered, usually consisted of ragtag teenagers in ripped jeans with safety pins poking through their lips.

Did you know eleven in the morning is the deadliest time of day?” That makes me laugh. “Is that a fact?” She nods. “I learned that in college. More people die during brunch than any other time of day.” She’s a hot mess. I love it. “You are so strange.

I say it all the time, I just say it very, very quietly. I tell you when you're in another room, or right after we hang up the phone. I tell you when you've got headphones on. I say it after you shut the door behind you. I say it in my head every time you look at me.

The next few days are excruciating. I’m out every day for brunch or lunch, followed by tennis or shopping or both. I’m in such a state, I start Christmas shopping early.

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

How you can do it: •  If you belong to a faith, join other members of your faith during annual or weekly fasts. Religious fasts may be easier to adhere to than personal, solo fasts, since they are often reinforced by a social network and moral underpinnings. •  Find a “fast buddy.” It’s easier to fast with a friend. •  Limit food intake to 500 calories every other day to establish a regular fasting program and safely lose weight. With this and any other fasting program, drink six glasses of water daily. •  Try eating only two meals a day: a big late-morning brunch and a second meal at around 5 p.m.

SUGARS 0 grams FIBER 0.1 gram Chapter 2 Breakfast Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check Chapter 8, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts. egg crescent pockets Makes 8 1 package of 8 crescent rolls dough 4 large slices of deli ham, cut in half ½ cup herbed goat cheese (or cheese of your choice) Dried thyme, to taste 8 eggs Salt and pepper Regular 1. Preheat oven to 375°F. 2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray. 3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction. 4. Take half a piece of ham and fold it so it fits inside the liner. 5. Place the goat cheese on top of the ham, and add a pinch of thyme. 6. Crack an egg and place it in the liner. 7. Sprinkle with salt and pepper to taste. 8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan. Try this with salami instead of ham and provolone instead of goat cheese, for a different flavor. This is great with some fruit salad at brunch.

She and her late husband, Leander Cross, a prominent surgeon of the darker nation, were, in my childhood, perhaps the leading host of the Gold Coast party circuit, a circuit my parents traveled often, because it was, in those days, what one did: glittering dinner at one house on the Friday, champagne brunch at another on the Sunday, caterers, cooks, even temporary butlers at the ready as the best of black Washington charged about in mad imitation of white people's foolishness.

What’s the only thing more sexless than lunch? Brunch, a meal invented by rich white chicks to rationalize day drinking and bingeing on French toast.

I’m not going to lie, I was eating my second dinner. If I weren’t so tall and my feet free of hair, I would have made an excellent Hobbit. Especially lately, considering my three breakfasts earlier in the day. Three and a half if you counted brunch. But back to my second dinner.

These were my grandmother’s last words: “I have wasted my life.” “Thanks a lot,” said my mother, who tended to make everything about her. I said, “What do you mean, Grandma?” I was interested, as I hoped to learn from her mistakes. I may even have gotten pen and paper ready. (Perhaps my mother and I were more alike than we realized.) “Of course you haven’t, Mum,” said Auntie Pat. But my grandmother just sighed and fiddled irritably with the button on the blue brunch coat I’d bought her for her last birthday. She would really have preferred a paler blue but she supposed it would do. Grandma never said another word. She died ten days later. You never know what your last words are going to be, so try to choose them all wisely.

Sitting inside a warm and cozy cafe laced with soft music, plush furniture, the smell of fresh coffee, books and newspaper, eating brunch served on a table made of cedar, surrounded by exposed brick walls, while looking at the locals run in the rain during Christmas time. The perfect day

Oh, Charlotte. This old bird may be slow when it comes to moving around these days, but the kitty that rests between my legs is still feral like a jungle cat.

Then one day you find yourself in a boutique of terminal illness, forced to purchase something in order to use the bathroom, and from then on, you have nothing to think about except a catalogue of the instances you took when you could have given. My assistant said, “You are not alone.” “There is no time to update my software,” I snapped at her the next day, from my deathbed. “Who in God’s name cares if my cursor’s disappeared?” “What can I do for you?” she asked. That dreadful refrain. She offered me a cottage, a precious director, a bottomless brunch. The window was open, and the breeze was hot, and the pain was totalizing. “Blamelessness,” I told her. “Doctor my biography.

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.

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.

It made sense that on the day of the Women's March, I skipped it and went to my girl's spot for a very Black brunch in Brooklyn. Watching white women take it to the streets to protest an election outcome that was a result of white women's powerful voting block, felt like an exercise in white lady tears if I ever saw one, and I knew I couldn't be trusted to act right amidst a sea of pink pussy hats and white women struggling to understand what intersectionality means.

Riya and I have been meeting for Sunday brunch since our college days out in Oregon.

Rachel reappeared with a wooden peel holding a free-form pizza heaped with vegetables, its edges blackened by the flame. Melody's mouth practically watered at the sight of it. The moules on Saturday had been amazing, but after the day she'd had, pizza and wine and butterscotch bars- hopefully with good coffee- would feed her soul as much as her body. Her friend cut the pizza into diagonal strips with a dangerous-looking mezzaluna, and then it was a free-for-all to grab the crispiest slices. Melody closed her eyes to savor the perfectly tender vegetables on top of the crisp pizza crust and sighed with happiness. "You did a garlic Parmesan cream sauce." "I figured I was allowed to deviate from traditional primavera since it's pizza." "It's good Parmesan." "Local. Makes up for the fact it's not Italian.

So we seek solace in friendships — long-term friends, friends born out of convenience, friends we bonded with last week on the bathroom line and will probably forget about in three days. And we seek solace in ourselves, because no matter how many group dinners you plan and brunches you eat and parties you attend, it is still possible that everyone around you will disappear.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

DUTCH BABIES Servings: 2 | Prep: 8m | Cooks: 12m | Total: 20m NUTRITION FACTS Calories: 349 | Carbohydrates: 34.7g | Fat: 18.2g | Protein: 11.7g | Cholesterol: 221mg INGREDIENTS • 2 eggs • 1 pinch salt • 1/2 cup milk • 2 tablespoons butter • 1/2 cup sifted all-purpose flour • 2 tablespoons confectioners' sugar for dusting • 1 pinch ground nutmeg DIRECTIONS 1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).

27 Places Where You Won't Find Love 1. The spoon with which you measure salt 2. Plastic plates stacked neatly on a shelf 3. Flowers - marigolds and chrysanthemums and roses - and the shop that sells these 4. Earrings lost in the backseat of a tuktuk while looking for the Malayalam translation of "I love you" in the dark 5. Bookshelves with borrowed books, never read 6. Fifty watches, three of which were for sale 7. Coffee whose flavor was slightly off 8. A red bridge that goes by gold, which has replicas everywhere 9. The replicas themselves 10. The rearview mirror of a car 11. The burnt sienna pavement where you hurt yourself 12. A protein shake whose taste grew on you thanks to someone else. With eggs and coconut and toast 13. An island untouched by civilization 14. Another ravaged by war 15. A declined invitation to brunch 16. Dinner gone cold after a long wait, and thrown away the next day 17. An unacknowledged text message 18. Laughter ringing through a movie hall during a scene that didn't warrant it 19. Retainers stored in a box next to baby oil in the medicine cabinet 20. A gold pendant 21. A white and red cable car 22. A helmet too small for your head and another too large 23. Dreams with their own background score 24. Misplaced affection 25. A smile between strangers, with you standing on the outside looking in 26. Your bed 27. The future

One of my favourite poems // All my friends are finding new beliefs. This one converts to Catholicism and this one to trees. In a highly literary and hitherto religiously-indifferent Jew God whomps on like a genetic generator. Paleo, Keto, Zone, South Beach, Bourbon. Exercise regimens so extreme she merges with machine. One man marries a woman twenty years younger and twice in one brunch uses the word verdant; another’s brick-fisted belligerence gentles into dementia, and one, after a decade of finical feints and teases like a sandpiper at the edge of the sea, decides to die. Priesthoods and beasthoods, sombers and glees, high-styled renunciations and avocations of dirt, sobrieties, satieties, pilgrimages to the very bowels of  being ... All my friends are finding new beliefs and I am finding it harder and harder to keep track of the new gods and the new loves, and the old gods and the old loves, and the days have daggers, and the mirrors motives, and the planet’s turning faster and faster in the blackness, and my nights, and my doubts, and my friends, my beautiful, credible friends.

After all, a healthy adult owl needs about five lemmings a day just to stay alive (which makes you wonder: Does a snowy owl wake up in the morning and think, “Yes! A lemming for breakfast! And brunch! And lunch! And two for dinner!”).

I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich. Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please! Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion. Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.

Not Juniper, who was too busy these days for more than the occasional brunch, and certainly not Fury, who didn’t bother to take her calls, or answer messages, or even visit this city.