Brunch Love Quotes

I look at the blanked-out faces of the other passengers--hoisting their briefcases, their backpacks, shuffling to disembark--and I think of what Hobie said: beauty alters the grain of reality. And I keep thinking too of the more conventional wisdom: namely, that the pursuit of pure beauty is a trap, a fast track to bitterness and sorrow, that beauty has to be wedded to something more meaningful. Only what is that thing? Why am I made the way I am? Why do I care about all the wrong things, and nothing at all for the right ones? Or, to tip it another way: how can I see so clearly that everything I love or care about is illusion, and yet--for me, anyway--all that's worth living for lies in that charm? A great sorrow, and one that I am only beginning to understand: we don't get to choose our own hearts. We can't make ourselves want what's good for us or what's good for other people. We don't get to choose the people we are. Because--isn't it drilled into us constantly, from childhood on, an unquestioned platitude in the culture--? From William Blake to Lady Gaga, from Rousseau to Rumi to Tosca to Mister Rogers, it's a curiously uniform message, accepted from high to low: when in doubt, what to do? How do we know what's right for us? Every shrink, every career counselor, every Disney princess knows the answer: "Be yourself." "Follow your heart." Only here's what I really, really want someone to explain to me. What if one happens to be possessed of a heart that can't be trusted--? What if the heart, for its own unfathomable reasons, leads one willfully and in a cloud of unspeakable radiance away from health, domesticity, civic responsibility and strong social connections and all the blandly-held common virtues and instead straight toward a beautiful flare of ruin, self-immolation, disaster?...If your deepest self is singing and coaxing you straight toward the bonfire, is it better to turn away? Stop your ears with wax? Ignore all the perverse glory your heart is screaming at you? Set yourself on the course that will lead you dutifully towards the norm, reasonable hours and regular medical check-ups, stable relationships and steady career advancement the New York Times and brunch on Sunday, all with the promise of being somehow a better person? Or...is it better to throw yourself head first and laughing into the holy rage calling your name?

For there are no new ideas. There are only new ways of making them felt — of examining what those ideas feel like being lived on Sunday morning at 7 A.M., after brunch, during wild love, making war, giving birth, mourning our dead — while we suffer the old longings, battle the old warnings and fears of being silent and impotent and alone, while we taste new possibilities and strengths.

the only way to fall in love is to be open to love!

I regret not having gone home with Spencer Jones after Marcie’s party when I was twenty-three. Jenny Bright took him home instead and said he ate her ass six ways to Sunday. She wouldn’t shut up about it at brunch at the country club for a solid month—

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.

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.

She had lips like two wavy slices of crisp bacon, and her kisses felt like gravy on my scrambled eggs tongue. We made love like we made breakfast—and then we made brunch like rabbits.

I’ve watched it time and time again—a woman always slots into a man’s life better than he slots into hers. She will be the one who spends the most time at his flat, she will be the one who makes friends with all his friends and their girlfriends. She will be the one who sends his mother a bunch of flowers on her birthday. Women don’t like this rigmarole any more than men do, but they’re better at it—they just get on with it. This means that when a woman my age falls in love with a man, the list of priorities goes from this: Family Friends To this: Family Boyfriend Boyfriend’s family Boyfriend’s friends Girlfriends of the boyfriend’s friends Friends Which means, on average, you go from seeing your friend every weekend to once every six weekends. She becomes a baton and you’re the one at the very end of the track. You get your go for, say, your birthday or a brunch, then you have to pass her back round to the boyfriend to start the long, boring rotation again. These gaps in each other’s lives slowly but surely form a gap in the middle of your friendship. The love is still there, but the familiarity is not. Before you know it, you’re not living life together anymore. You’re living life separately with respective boyfriends then meeting up for dinner every six weekends to tell each other what living is like. I now understand why our mums cleaned the house before their best friend came round and asked them “What’s the news, then?” in a jolly, stilted way. I get how that happens. So don’t tell me when you move in with your boyfriend that nothing will change. There will be no road trip. The cycle works when it comes to holidays as well—I’ll get my buddy back for every sixth summer, unless she has a baby in which case I’ll get my road trip in eighteen years’ time. It never stops happening. Everything will change.

I want to do Sunday brunch. I want to make love when it’s raining. I want to kiss when I wake up. I want to hold hands and never, ever, ever, let go. I want to do all of these. I want to do all of these with you.

I didn't grow up feeling smart and special, the world my oyster, born with a silver shucker in my hand. No one works harder than you, that's the way Zell and Juwon liked to put it. Everything I have is because I was the dutiful worker bee or because I have no other things to distract me, like girlfriends or wives, like mewling kids or family dogs or a love of weekend brunches and fantasy football, or a single, sad hobby, like solitaire or the Sunday jumble. I have this.

Mathilde and Lotto held hands in the taxi going to brunch, communicating, not speaking.

There are only new ways of making them felt —of examining what those ideas feel like being lived on Sunday morning at 7 A.M., after brunch, during wild love, making war, giving birth, mourning our dead —while we suffer the old longings, battle the old warnings and fears of being silent and impotent and alone, while we taste new possibilities and strengths.

Slowly, he dropped to one knee and reached into his coat. Panic gripped her. Once upon a time, this was all she wanted, someone who would commit to her, who would promise to never leave. But his being here was already an answer to prayer in itself. For the first time in her life, she could see the value of patience. Her relationship with Justin wasn't something she wanted to rush. And then she exhaled on a relieved laugh when the package he withdrew from his coat turned out to be not a ring box, but something flat and rectangular wrapped in flowered paper. "I may not be as steady and reliable as Gabriel Oak, and I most certainly know nothing about sheep, but I promise you I will never be a Sergeant Troy. Will you give me another chance?" Slowly, she pulled the paper away to reveal the last thing she'd expected: the long-desired, impossible-to-find yellowback edition of Far from the Madding Crowd.

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

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.

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.

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.

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.

Because I'd like to ask you out." "Out where?" Oh crap, he means a date. I got that about two seconds too late. He shrugged, "I don't care. Anywhere you want. Lunch, dinner, brunch, high tea, low tea, coffee, pretzels in the park, dancing in the dark, sightseeing at sunset?

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For there are no new ideas. There are only new ways of making them felt – of examining what those ideas feel like being lived on Sunday morning at 7 a.m., after brunch, during wild love, making war, giving birth, mourning our dead – while we suffer the old longings, battle the old warnings and fears of being silent and impotent and alone, while we taste new possibilities and strengths.

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.

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

I am so spiteful. I see recollective Sunday brunches among friends, and I want to walk up to them and ask, You’re all best buds? Really? You’re all ready and willing to bear the weight of love’s deep and diffuse obligations? Oh, word? It’s not just that you’ve self-selected from this sinking ship the people most amenable to your personal brand of resentment and narcissism—your mimetic desire—to float on in a life raft together over bitter water for at least as long as supplies last? Then I chokeslam myself through their table.

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

Brunch is such an odd thing. It was created by fat, lazy people who were too lazy to wake up at a reasonable hour and too fat to wait until the next proper time for dining.

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.

Everyone loves brunch. OBVIOUSLY, but you super-love brunch. You are so big into brunch that your middle name should be "Brunch"...

A stern brunch daddy is a term romance readers use to describe a character type. It's when a dude who looks scary is actually all soft and sweet to the person he loves.

I scrolled hopelessly through real estate listings, fantasizing over houses with yards big enough for a dog, aware that I had somewhere between seventeen and a hundred dollars in my savings account at any given time and would never be able to afford a down payment. I bought shirts that cost five dollars and went out for brunches that cost twenty-five because brunch was the main and only joy in my life.

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

As much as I'd love to cut ties with the civilized world and change my permanent address to this rock ledge right here with you, and believe me I would"----I smirk as he pulls his phone out of his pocket, glancing at the screen for just a moment before sliding it back----"I think Nia and Lily are making brunch, so everyone's gonna be up and at 'em soon. And neither us showing up late nor the smug, my-dreams-just-came-true look on my face would help us keep people from suspecting anything romantic is going on here. Which I'm guessing, at least for now, is what we still want? To keep it quiet?" I bring my forehead to his shoulder, concealing my red face. "Agreed, Bento box, but in that case, I'm gonna need you to stop making me blush so hard.

She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.

She loved meeting up for drinks after work, parties, brunches, dinners, farmers market visits, all of it. She wanted to go places and see people, and I needed a week to recover from a single outing.

For each of us as women, there is a dark place within, where hidden and growing our true spirit rises… These places of possibility within ourselves are dark because they are ancient and hidden; they have survived and grown strong through that darkness. Within these deep places, each one of us holds an incredible reserve of creativity and power, of unexamined and unrecorded emotion and feeling. Within living structures defined by profit, by linear power, by institutional dehumanization, our feelings were not meant to survive… We have hidden that fact in the same place where we have hidden our power. They surface in our dreams, and it is our dreams that point the way to freedom. Those dreams are made realizable through our poems that give us the strength and courage to see, to feel, to speak, and to dare. If what we need to dream, to move our spirits most deeply and directly toward and through promise, is discounted as a luxury, then we give up the core — the fountain — of our power… the future of our worlds. For there are no new ideas. There are only new ways of making them felt — of examining what those ideas feel like being lived on Sunday morning at 7 A.M., after brunch, during wild love, making war, giving birth, mourning our dead — while we suffer the old longings, battle the old warnings and fears of being silent and impotent and alone, while we taste new possibilities and strengths. As they become known to and accepted by us, our feelings and the honest exploration of them become sanctuaries and spawning grounds for the most radical and daring of ideas. They become a safe-house for that difference so necessary to change and the conceptualization of any meaningful action.

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.

I love you more than I love brunch, and god damn, do I love brunch.

A parent’s love is supposed to be unconditional. It’s ingrained from conception. No matter what mistakes their children make, a good parent knows that inherently they will be there for their kids no matter what. But a child’s love for their parents doesn’t have to be unconditional. Parents have to earn their children’s respect and love. Just being someone’s mother isn’t enough to validate that love and respect. And if they damage that relationship, it’s up to them to repair it.

But second, they offer an escape for her mind so that, for the small glimpse of time she gets to read, she’s not a mom, she’s not a wife—she’s just a woman living vicariously through the love stories of perfectly flawed humans like herself. And she gets to just be.

What would you do if you could snap your fingers and make it all different?" Melody didn't even hesitate. "Open my own place. French-inspired, most likely, with all those amazing pastries I fell in love with in Paris. Maybe light lunch fare. Hearty bread, the way it's supposed to be done- heirloom wheat baguettes baked bien cuit, that point just before burnt where the crust gets rich and caramelly.

I loved him. I felt loved by him. We’d made it almost two years as a long-distance couple, and now, finally, we could be a short-distance couple. It meant that we once again had weekend hours to linger in bed, to read the newspaper and go out for brunch and share every thought we had. We could have Monday night dinners and Tuesday, Wednesday, and Thursday night dinners, too. We could shop for groceries and fold laundry in front of the TV. On the many evenings when I still got weepy over the loss of my dad, Barack was now there to curl himself around me and kiss the top of my head.

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.

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.

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.

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.

If she had even once rejected Grandma Bev's insistence that she put on a happy face and make the best of things, if she had just told her mother how hurt and abandoned she'd felt, maybe they wouldn't have had to endure over two decades of distance and resentment. Maybe she would have had her mother. Grandma Bev meant well, no doubt. She was trying to give Melody the resilience she'd needed to deal with all the changes in her young life, but it had only taught her to escape into fiction- both the kind in books and that of her own making. And instead of growing deeper in a true faith, one that was tested in tears and anguished prayers, she stuffed down her pain and retreated to superstition and magical thinking. She'd looked at God's providence like she'd looked at fairy tales- blindly and without any real belief. She'd gone from man to man, trying to buy their love at too high a price, all because she wouldn't admit how much she needed that love. How much it hurt that it always seemed to be out of reach. And because she wouldn't admit any of it, she just went on haplessly repeating her mistakes instead of turning to the One who loved her no matter what.