Brunch Short Quotes

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

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.

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).

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

While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.

In the still, rose-scented chamber, I looked up at the painting of King Lamont Mierel and took the time to really soak in his image, knowing my mother would be at brunch at this time. It was safe to look upon him now. My father. There was a tightness in my chest, a pressure that I thought could be grief, but I wasn’t sure how I could mourn someone I’d never met. He’d died shortly after my birth, having leapt from Wayfair’s east tower. No one had ever said why. No one ever spoke of it. But I often wondered if my birth—the reminder of what his forefather had done—had driven him to

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.

To be fair, no one yet had complained of the dinner. Since the uncommon hour made it too late for breakfast and still a few hours too early for dinner, it had been a scramble for Violet to make them a meal on short notice. She'd curdled some cream with sweet wine and a grating of cinnamon, serving it warm to the table, and thickened the porridge of Indian meal they had eaten at breakfast and fried it in cakes drizzled thick with molasses, brought pickle and cheese from the cellar and rounded it off with two pies of the first apples picked from their orchard, still fresh from her baking of yesterday.

For You is one of the most important books ever to trace the career of Bruce Springsteen. Compiled by Lawrence Kirsch, the book features the words and photos of Springsteen fans from all over the world. The majority of the photos have never been published before, and are nothing short of amazing. Tom Cunningham, The Bruce Brunch, 105.7 The Hawk