Brunch!

Our church’s music director was on a much needed vacation this week, so we didn’t have choir today. So, we played hooky (don’t tell anyone) and made brunch instead.

Sometimes I want us to have a large meal. We definitely accomplished that today.

The time change always throws me off a little, so I felt like I was off to a late start today. The first thing I did shortly after I got up was slice the strawberries, add a wee bit of sugar and put them in the refrigerator to get happy. I also took out the frozen hash browns from the freezer to thaw. I had never used this product before, and I was pleasantly surprised at how well it worked out.

When Jeffrey got up, he made me a cup of coffee. This house is just magical sometimes. Two days in a row, I just sat there and a cup of coffee appeared. Yay me!

I started fussing about the kitchen here and there. I knew we needed to get the bacon going. We used a recipe from a new cookbook, called Eat Delicious, by Dennis The Prescott, a musician turned chef/photographer, he’s on YouTube, all the things, etc. I highly recommend this cookbook. We had decided to make his Maple Bacon Scones, and we needed the Maple Spiced Rum Bacon. In true Lisa fashion, I didn’t have a lime, and we didn’t have spiced rum. So we used dark rum and an orange instead, and it was delicious. I don’t have a lot of experience making scones, but these were the best I have ever made. Look at that glaze gently dripping down the side of the scone - your mouth is watering, isn’t it?

I had diced some onions and peppers and cooked them with olive oil, salt and pepper. I also diced some ham pretty small, and cooked it too, just to get some color on it.

Now we were ready to really get cooking. Thank goodness there are three of us.

We used Pioneer Woman’s recipe for waffle iron hash browns (we added onions and bell peppers), and while they tasted great, we kind of made a mess. I am not known for keeping a spotless house, though, so we just kept rolling on.



I love mini frittatas, so we made some with the onions and peppers and ham, and some cheddar cheese. These little gems are so easy. It’s just 6 eggs, ¼ cup plus a couple splashes of milk, salt and pepper and whatever fillings you want to use.

Make sure you spray the mini muffin pan with cooking spray. We already had the oven at 350 degrees for the scones, so we just popped these in there too and cooked them for 25-30 minutes. You’ll have 24 mini frittatas, but leftovers heat up well, so I knew I’d have some breakfast for a couple days.

So, John was manning the waffle iron, Jeff was cooking the asparagus, and I was setting the table, crumbling bacon for the scone glaze, adding sliced bananas to the strawberries and generally flitting about the kitchen. Jeffrey snapped a photo of me when I wasn’t expecting him to. I was giving the boy a sidelong glance, because after I announcing that I wasn’t ready for pictures because I hadn’t even brushed my hair yet, the boy cut me off short, saying I looked just fine. He’s a fine young man, that boy.

That was another fun part of our lead up to brunch - Jeffrey was all about the food photography today. I might be a little biased, but I think he did a fantastic job.

Finally, we were ready to sit down. It was quite the spread. It was a lot of work, and there was a lot of cleanup to do afterwards, but I loved every minute of it. I love it when all of us are in the kitchen cooking together. We talk and laugh whenever we sit down to a meal. I guess that’s the point of all of this today. The menu, the cooking, the flitting about the kitchen, writing this blog and using Jeffrey’s photos. Whether you’re making a huge meal or you’re going to be like us and have cereal for dinner because we ate too much brunch - talk, laugh and enjoy it and it will come out right every time.

And please enjoy some more pics from brunch...