Brunch Time 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?

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?

He expected pages and pages of bright pictures of pancakes of every variety shown in plain stacks, or built into castles or bridges or igloos, or shaped like airplanes or rowboats or fire engines. And pitchers of syrup to choose from -- partridge berry syrup, thimbleberry syrup, huckleberry syrup, bosenberry syrup, and raspberry syrup. Then there would be cheese plates and cheeses a la carte. Creamy cheeses, crumbly cheeses, and peculiar little cheeses in peculiar little clay pots.

Your female ancestors risked their lives to bear children they knew they would likely weep and mourn over, and the women of Trashworld fear a child might cut into brunch time.

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.

Is Kitsey right? 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—like Boris—is it better to throw yourself head first and laughing into the holy rage calling your name?

We called them the Nine-to-Fivers. They lived in accordance with nature, waking and sleeping with the cycle of the sun. Mealtimes, business hours, the world conformed to their schedule. The best markets, the A-list concerts, the street fairs, the banner festivities were on Saturdays and Sundays. They sold out movies, art openings, ceramics classes. They had evenings to waste. The watched the Super Bowl, they watched the Oscars, they made reservations for dinner because they ate dinner at a normal time. They brunched, ruthlessly, and read the Sunday Times on Sundays. They moved in crowds that reinforced their citizenship: crowded museums, crowded subways, crowded bars, the city teeming with extras for the movie they starred in. They were dining, shopping, consuming, unwinding, expanding while we were working, diminishing, being absorbed into their scenery. That is why we -- the Industry People -- got so greedy when the Nine-to-Fivers went to bed.

One spring morning timing the lean near-liquid progress of a horse on a track, the dust exploding, the rapid hasping of his hocks, coming up the straight foreshortened and awobble and passing elongate and birdlike wish harsh breaths and slatted brisket heaving and the muscles sliding and brunching in clocklike flexion under the wet black hide and a gout of foam hung from the long jaw and then gone in a muted hoofclatter, the aging magistrate snapped his thumb from the keep of the stopwatch he held and palmed it into his waistcoat pocket and looking at nothing, nor child nor horse, said anent that simple comparison of rotary motions and in the oratory to which he was prone that they had witnessed a thing against which time would not prevail.

from The Prep Pantheon: An All-Time Great Alumni Association Caroline Kennedy. Concord Academy ’75. Harvard ’80. On technical points Preppier than Mummy. During four years at Harvard Square, an unnatural fiber never went near her body (except for the shell of her L. L. Bean down vest). Her lacrosse game was ruthless, her brunch technique dazzling (smoked heavily, sat with the descendents of three other presidents).

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.

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?

Each meal you eat is poison, because the food is just moving you through the world and the end of your time in it. Dinner is poison, and lunch. Brunch and eleveneses and both afternoon and bedtime snacks are poison, and so is breakfast the next morning, all these meals bringing us closer and closer to death.

Mickey Maus,” William was saying, “is a nut about butter. The only time he ever lost his cool was when we were having a small brunch and we were down to our last three pounds of butter. He panicked.

Tell me everything!" she'd cry, salivating. Poor Reva. She might actually have thought I was capable of sharing things. "Friends forever?" She'd want us to make some sacred pact. She always wanted to make pacts. "Let's make a pact to have brunch at least twice a month. Let's promise to go for a walk through Central Park every Saturday. Let's have a daily call-time. Will you swear to take a ski trip this year? It burns so many calories.

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.

Where are you?” “Easter brunch!” August yells back. “Look, I know I don’t have the firmest grasp on time, but I’m pretty sure it’s really late for brunch.” “What, are you into rules now?” “Hell no,” Jane says, instantly affronted. “If you care what time brunch happens, you’re a cop.

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—like Boris—is it better to throw yourself head first and laughing into the holy rage calling your name? It’s

HISTORY AND THE TRIPLET OF OPACITY History is opaque. You see what comes out, not the script that produces events, the generator of history. There is a fundamental incompleteness in your grasp of such events, since you do not see what's inside the box, how the mechanisms work. What I call the generator of historical events is different from the events themselves, much as the minds of the gods cannot be read just by witnessing their deeds. You are very likely to be fooled about their intentions. This disconnect is similar to the difference between the food you see on the table at the restaurant and the process you can observe in the kitchen. (The last time I brunched at a certain Chinese restaurant on Canal Street in downtown Manhattan, I saw a rat coming out of the kitchen.) The human mind suffers from three ailments as it comes into contact with history, what I call the triplet of opacity. They are: a. the illusion of understanding, or how everyone thinks he knows what is going on in a world that is more complicated (or random) than they realize; b. the retrospective distortion, or how we can assess matters only after the fact, as if they were in a rearview mirror (history seems clearer and more organized in history books than in empirical reality); and c. the overvaluation of factual information and the handicap of authoritative and learned people, particularly when they create categories—when they "Platonify.

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

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 towards a beautiful flare of ruin, self-immolation, disaster? Is Kitsey right? If your deepest self is singing and coaxing you straight toward the bonfire, is it better to turn away? 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?

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.

We gathered at Valerie’s Hyde Park apartment, and over a long brunch, I explained my thought process, mapping out the scenarios that would get us to the Democratic nomination and answering questions about how this race would be different from the last. With Michelle, I didn’t sugarcoat the amount of time I’d be away. But this was it, I promised, up or out; if I lost this one, we were done with politics for good. By the time I finished, Valerie and Marty had been persuaded, no doubt to Michelle’s

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—like Boris—is it better to throw yourself head

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.

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.

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 towards 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 you heart is screaming at you? Set yourself on the course that will lead you dutifully towards the norm, reasonable hours and regular 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?

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?

What if one happens to be possessed of a heart that can't be trusted - ? What if the hearts, 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 towards a beautiful flare of ruin, self-immolation, disaster? Is Kitsey right? 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 - like Boris - is it better to throw yourself head first and laughing into the holy rage calling your name?

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.

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?

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 towards a beautiful flare of ruin, self-immolation, disaster? Is Kitsey right? 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—like Boris—is it better to throw yourself head first and laughing into the holy rage calling your name?

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.

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?

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?

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 towards a beautiful flare of ruin, self-immolation, disaster? Is Kitsey right? 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—like Boris—is it better to throw yourself head first and laughing into the holy rage calling your name? It’s not about outward appearances but inward significance. A grandeur in the world, but not of the world, a grandeur that the world doesn’t understand. That first glimpse of pure otherness, in whose presence you bloom out and out and out. A self one does not want. A heart one cannot help.

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.

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.

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;

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.

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

I didn’t realize there was an appropriate span of time to return a call from a backstabbing bitch.

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.

this attractive coffee cake at a holiday brunch or on Christmas morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted rounds of sweet bread, one at a time. DOUGH SMALL SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon MEDIUM SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon LARGE SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 2 teaspoons 1. Place dough ingredients, including the grated lemon rind, in bread pan, select Dough setting, and press Start. 2. When the dough has risen long enough, the machine will beep. Turn off

Direct dialogue is where you report exactly what a character says; indirect dialogue is where you render the substance of the dialogue but not the exact language; summarized dialogue is a summary of a longer conversation. As you work your way through your dialogue pass, consider your cocktail of these three kinds of dialogue, what you’re using when and why. We don’t need a long passage of back-and-forth direct dialogue establishing what time characters should meet for brunch. We usually do need to see the crucial confession that breaks open a murder case

Oh, yes.” We were in the Hamptons, attending a brunch one of my clients had thrown to celebrate the Fourth of July. “What time is it, anyway?” Josie murmured. Her eyes widened when she checked her phone. “Hunter, it’s already three o’clock. We won’t make it in time to Amelia’s. She’ll roast our asses for being late.

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.

Move over Brunch... Lunner - that wonderful time around 3pm between both Lunch and Dinner for a Meal.

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

He gathers my hair, twists it around his fist, and then pulls so my head is forced up, my tits are more pronounced, and my back arches. “Perfect,” he says as he starts pumping in and out of me. “Fuck, you are turned on.” “More than you know,” I say, already feeling the early quaking of my orgasm. “We’re supposed to be getting ready for brunch,” he says while gripping my ass with his other hand. “But you’re too goddamn hot not to fuck right now.” He pulses harder inside me. “So goddamn warm. So rumpled and thoroughly fucked from last night.” His legs slap against my ass and it happens so fast—my body starts to build with heat all over again. “This is a reminder,” he says as my legs start to go numb, “that when we’re having fun today”—he grips my hair tighter and my pussy starts to clench—“and you’re sore, you know it’s from when I came multiple times inside of you.

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.

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.

She’s the only person aside from Tyler who knows my Sunday Brunch smile secret. The secret that I’m in a polyamorous relationship. Which is odd and wonderful, exhilarating and terrifying all at the same time.

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.

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

A reminder that a few blocks away, there was another world, full of kids who didn’t know what speech therapy, time-shared vacation houses, or gluten-free brunches were. A world where the fridge was mostly empty and getting spanked every now and again filled you with a sense of pride, because it meant your parents gave half a shit.

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.

I was damn near foaming at the mouth, and this man was acting like we were discussing Sunday brunch.

Just fry the d**n bird,' gave me license to play. Michael Garrett, my sous chef at the time, and I turned chicken skin into cracklings and folded it into our deviled eggs. Our chicken and waffles came with a side of Chicken Liver Butter. We made Wild Wild Wings and our signature Bird Funk. At brunch we serve chicken liver omelets. Occasionally, we offer a dish called Just Fry the D**n Bird. Brioche and chicken liver, chicken gravy, every piece of the bird cooked in schmaltz. What I could do with chicken became the anchor of Red Rooster. The bird is our heartbeat, and it grounds our menu. We make use of every part of it. A ladle of chicken stock goes into just about everything.

I didn't belong to his world anymore. We called them the Nine-to-Fivers. They lived in accordance with nature, waking and sleeping with the cycle of the sun. Mealtimes, business hours, the world conformed to their schedule. The best markets, the A-list concerts, the street fairs, the banner festivities were on Saturdays and Sundays. They sold out movies, art openings, ceramics classes. They watched television shows in real time. They had evenings to waste. They watched the Super Bowl, they watched the Oscars, they made reservations for dinner because they ate dinner at the normal time. They brunched, ruthlessly, and read the Sunday Times on Sundays. They moved in crowds that reinforced their citizenship: crowded museums, crowded subways, crowded bars, the city teeming with extras for the movie they starred in. They were dining, shopping, consuming, unwinding, expanding while we were working, diminishing, being absorbed into their scenery. That is why we—the Industry People—got so greedy when the Nine-to-Fivers when to bed.

At the brunch, I told her I had been in Alaska a few months earlier. And she opened her mouth wide in a look of genuine surprise, as if no one had ever gone to Alaska before. “Why didn’t you look me up?” she said, again sounding sincere. I made a joke about not wanting to get shot. She made me promise to look her up in Wasilla next time. (How does one “look up” Sarah Palin in Alaska, anyway? Is she listed? Can we become texting buddies?)

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.

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

Gonna be fun today,” he said. “You boys, you sure know how get the women all spooled up.” “Save it. Want me to help you get the bird ready?” “Yeah, we should do that. Then we make brunch.” “I’m good with brunch,” he said. “Did you notice Brie is here?” “I noticed that,” Sam said. “And I noticed that so far, two of the five married women in this family did not spend the night in bed with their husbands.” “Okay, save it. Since I’m going to get it later, I don’t need your two cents.” “Whatever you say, son,” he said. “If you get in really deep, maybe you can take her back to my office and show her all your medals, tell her how you’ve barely escaped death a dozen times and she just doesn’t scare you.” Jack glared at his father. Sam laughed, having far too much fun with this.

We'd had two blizzards and it was only December and my mother said if it snowed one more time she would skewer herself on a butterfly knife. That's when it occurred to me that we could move to California, and for about ten seconds, I felt like a genius. We could have avocado trees and Honeybell orange juice every morning. We could drive up the coast on weekends and be treated like royalty at the French Laundry. She could open a new kind of bistro that married haute French cuisine with New American. Alice Waters would make us brunch at her place and would be blown away by the dessert that my mother baked with four varieties of heirloom plum.

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

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.

The pastry came first. If cooks had their mother sauces, pastry chefs had their mother doughs, and pâte à choux was the grand dame among them. It was one of the first things she'd learned to make and still one of her favorites. There was magic in the way the dough went together, butter and flour and salt, cooked until the raw flavor of the flour disappeared, but not so much that it went dry and crumbly. Then four or five eggs got added one at a time until it transformed into a thick batter. It was traditional to beat it by hand, but Melody had learned long ago she got more consistent results with far less effort by using a stand mixer. Then she spooned the batter into a piping bag fitted with star tip and piped long, uniform lines of dough onto a parchment-lined baking sheet. As soon as those went into the oven, she began to concoct her flavors. A maple-and-vanilla crème that would be topped with a maple glaze and bacon bits. A lemon curd topped with toasted meringue, the filling for which was already prepared and jarred in her fridge from her lemon bar experiment earlier that week. A cardamom-scented custard paired with a brûléed sugar glaze.

Café Amelie, a patio style restaurant with great New Orleans/Southern-style food and is probably my favorite place to get brunch in the city.

Jes looked toward the house. Nice back porch. Perfect for Saturday morning brunch and the New York Times in matching spa robes. No thanks. Just the sex, please.

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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.