Welcome to On Sundays We Brunch, Series Ten. Think of this as a relaxed Sunday morning conversation—just like we’re sharing a table over brunch. I’ll be sharing favorites: recipes, articles, products, books, and the little inspirations that make life tastier and brighter.
Brunch is my favorite meal because it feels easy and celebratory, leaves the whole day ahead, and often includes a bit of champagne. Urban Dictionary describes “brunchin’” as “midday lunchin’ acting a fool in the mid-morning to lunchtime.” That sounds about right.
Pour a mimosa, pull up a chair, and let’s chat. If anyone wants to act a fool, I’m totally in.
I’m enjoying a three-day weekend and feeling very grateful. There’s something restorative about an extra day off—so many small problems suddenly feel manageable. I planned to spend a lot of time in the kitchen, but an unexpected blizzard dumped a ridiculous amount of snow overnight, so grocery runs might be tricky. Fingers crossed I can still carve out a few hours to cook.
My Labrador had the best morning—she bounded out onto the deck and discovered snow taller than her shoulders. She froze for a moment, bewildered, then happily leapt through it. Watching her explore the yard was one of the few things that made getting up early in a snowstorm worth it.
Yesterday I went to Bacon Fest, a festival dedicated—unsurprisingly—to bacon. Dozens of vendors served creative dishes featuring bacon in every form. The highlights for me were a bacon-and-chicken street taco and a tempura-fried crab-and-shrimp bite. Truly delicious.
IN CASE YOU MISSED IT…FROM THE BLOG LAST WEEK:
Roasted Cauliflower Salad with Crispy Chickpeas and Lemon-Tahini Dressing
Cast-Iron Steaks with Herb Butter
Molten Raspberry-Chocolate Lava Cakes for Two
Wild Mushroom Risotto
Philly Cheesesteak Egg Rolls
THE BEST THING I ATE ALL WEEK:
Cheese — always and forever. From one of my favorite spots, The Cheese Bar, these fried cheese curds were the standout. They’re coated in a remarkably light pickle-and-beer batter and served with an herb-whipped crème fraîche that elevates every bite. I plan to recreate them at home soon, which promises delicious trouble.
RECIPES I’M LOVING:
- Cheesy Rotisserie Chicken Enchilada Skillet
- Honey-Lavender Biscuits
- Crispy Korean Chicken Wings with Gochujang Sauce
- Chocolate Chess Pie
- Date Night Wonton Ravioli
- Fresh Summer Roll Rice Noodle Bowl
- Plum, Pistachio and Lemon Cake
- Poached Salmon in Coconut Lime Sauce
- Vegan Triple Chocolate Cupcakes
- Roasted Garlic & Rosemary No-Knead Artisan Bread
WHAT’S COMING NEXT WEEK:
Planned posts include two Meyer lemon cookie recipes, a Mediterranean chicken burger, vegan peanut lettuce wraps, my guide to perfect baked potatoes with broccoli-cheese sauce, a long-overdue post from Nice, France, and another edition of the Sunday brunch series.
A REMINDER FROM OLIVER, BIRDIE AND ME:
