All systems were a go for brunch on Sunday. I got out of work early on Saturday and had enough time to peruse the most recent New Yorker, which has a worthwhile fiction story, The Great Experiment, by Jeffery Eugenides, who probably doesn’t need another plug from a 25 year old with a literary bent, but for real, this story is amazing. Go out an buy the magazine immediately.

Once my afternoon sojurn finished, I bussed my way over to Dominick’s at Elston and Fullerton. I know just an entry ago I was singing the praises of local groceries, but unfortunately, this time convenience trumped morals. Plus, I got 56 eggs for $15. That’s like $.25 an egg, which I can’t decide is good or bad. Is that good or bad? Normally a dozen costs like $3.00, which is like $.40 and egg. So at least it seems like I’m saving scratch for buying my grandparents dinner in 3 weeks. Input is appreciated. Amanda picked me up from the grocery, so I was saved from all kinds of embarassment on the bus ridbe back to my house.

I prepared 3 kinds of strada:
1. cheddar, gimme lean sausage, onions, & salsa
2. mozzarella, tomato, artichoke, and garlic
3. goat cheese, asparagus, dill, and mustard

and 2 kinds of french toast
1. strawberry and lavendar
2. orange marmalade and vanilla


There they are in the fridge, marinating. Like Outkast would say. Strada and Baked French Toast are super simple to make.

12 eggs
1/2 cup cream
1 loaf french bread
Meat/Faux Meat of you feel the need for extra protein.

Here’s what you do:
1. Get a 9″x13″ pan, butter the sides and bottom, tear up the bread and put it in the pan
2. Beat the eggs so the yolks are broken
3. Add the spices
4. Add the cream
5. Grate the cheese and mix it with the bread
6. Prepare your veggies as you like and mix the veggies/ and or meat with the bread and cheese
7. Pour the egg, cream, spice mixture over the bread, cheese, veggie/and or meat mixture.
8. Cover pan and let it sit over night.
9. Preheat oven to 350.
10. Pop the pans in the oven and pull them out in an hour. Serve and enjoy! Delicious!

(For the French Toast variation: Prepare bread the same way, prepare the eggs the same way except with 1 cup cream instead, your spices should be vanilla, nutmeg, sugar and yummy sweet things like that (I like using marmalade), add fruit if you like, let it sit overnight, and follow the same baking instructions. A little sweet for your savory.)

I made them on Saturday night before Gerard, Frank, and Kent’s band, Woolen, made its debut at the most lovely smelling bar. The band was good, atmospheric, and moody. It will be interesting to see what happens when the sun is out and we’re not all in grey moods 60% of the time. As a side note, why don’t bands do like a modern Vivaldi type thing? I’d be into that.

Unfortunately, brunch was too fun for me to waste time taking pictures, but I will take ones at the next one. Everyone brought delicious treats that complimented the main dishes well and we went through a serious amount of champagne.

Next up, sticky date pudding and tofu scramble.


One thought on “brunch

  1. i am a jerk. i don’t know how i will make it to you for missing what sounds like a most wonderful brunch but i will start with offers of dinner at my house for you and your favorite friend, gerard, and the promise to not only actually show at your next brunch but to arrive bearing multiple bottles of champagne.

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