Tag Archives: Brunch

D.C. Food & A Giveaway Winner!

I had grand plans of posting my Food Should Taste Good giveaway winner early last week, but a bout with a stomach bug kept me quarantined for a bit instead, and then I was just trying to get back to normal life. Rather than talk about how miserable my drive home from Washington D.C. was, followed by the rest of Monday into Tuesday, let’s focus on the second best part of my trip — the food! But first… the giveaway winner is…

Winner

Becky! Who gave a great suggestion for apple styled nachos… sign me up! Shoot me your address to foodosaurusrex [at] gmail [dot] com, and I’ll have chips on their way to you!

Becky

So now onto the good stuff – the food in D.C.! I didn’t have any set plans when it came to where I wanted to eat or what kind of food I wanted to try while there, except for one thing – Baked & Wired cupcakes! I had asked Krissy for some recommendations, and I remembered her stopping for birthday cupcakes there after the Cherry Blossom 10-miler a few weeks ago. While I’ve always wanted to try Georgetown Cupcakes, the thought of having to wait in a long line for cupcakes that I’ve heard are “just okay” wasn’t appealing. So I headed to Baked & Wired instead, and was thrilled with what I found. The storefront was small, but it was broken into two sections – one for cupcakes and desserts, another for coffee, tea, etc. I didn’t venture over to the coffee line, but from reading reviews online it seems like their coffee is just as good as their cupcakes. I should mention that they call them cake cups, which is appropriate since they are huge!

Chocolate Doom, Dirty Chai, Flapjack, and Tessita [clockwise]

Chocolate Doom, Dirty Chai, Flapjack, and Tessita [clockwise]

We decided to get four cupcakes – one to enjoy right then, and another to save for Sunday. We wound up with the Tessita, Chocolate Doom, Dirty Chai, and Flapjack. These cakes are amazing; some of the best I’ve ever had. The frosting was generous, the cake was moist, and the size for only $3.50 was more than enough… I had trouble finishing one! I can’t recommend Baked & Wired enough. The store is cute, the employees are super friendly, and their treats are delicious. I mean, what more do you need? Plus, if it’s nice enough outside (like it was on Saturday) you can sit right outside their shop and lounge while eating baked goods and sipping coffee or tea. Talk about a perfect afternoon.

Aside from cupcakes on Saturday, we had personal pizzas for lunch at Paper Moon, followed by Santa Fe salads from Chop’t for dinner. This was my first time having Chop’t, and I really wish there was one near me. The salads are huge, and when you get avocado, they give you half of one… that’s a generous portion of avocado! I absolutely loved my salad, and on the way back to the hotel (we got them to go), we noticed the street was completely shut down. So, we stopped for a minute, and low and behold, who drove by? President Obama! I thought it was the coolest thing ever. I’m sure that it gets old for D.C. residents quickly (especially when it means road closures), but it was so cool to see the President drive by us on his way to the White House Correspondent’s dinner.

Oh hai Mr. President!

Oh hai Mr. President!

On Sunday morning after the race, Ashley and I headed to The Mad Hatter for brunch. We walked in and the restaurant was basically empty, but we were told that they really didn’t have any seats for us because they had a lot of reservations that morning. Huh? We were able to score a seat at an upstairs bar, and got to work on the most important thing – booze! I ordered a mimosa followed by a beer, and Ashley hit up their Bloody Mary bar. That’s right… your server gives you a glass of vodka, and the rest is up to you. Just look at all the options!

Hot Sauce, anyone? [Ashley's Picture]

Hot Sauce, anyone? [Ashley’s Picture]

I didn’t take any pictures of my food (post-race haze) but I had a really delicious Tex Mex burrito with home fries. When we left the restaurant was definitely crowded, but they could have seated us in the regular dining room. I mean, shouldn’t restaurants have seats for people with and without reservations? At least the food was good and our waiter was friendly. I would definitely return, but this time with a reservation!

Dinner on Sunday  night was pretty epic. I spent a lot of time looking through Yelp and FourSquare for suggestions, and stumbled upon a true gem – Founding Farmers. As soon as we walked in at about 6:30pm, thinking we’d beat the crowds especially since it was a Sunday, I knew we made a good choice. We were told that the wait would be about an hour and a half, and I quickly learned that once again reservations reigned supreme. We decided to wait based on the reviews we read and the fact that it was so crowded, and I’m really glad we did. The restaurant was founded on the premise of a farm to table concept (my favorite!) and is D.C.’s first green restaurant. They filter their own water, make everything from scratch in the kitchen (down to their condiments), and have a pre-prohibition era styled bar where their bartenders make their own syrups and infuse the alcohol themselves with juices, etc.

After waiting about an hour and a forty-five minutes we were seated, and had the nicest, most informative, and attentive waitresses I’ve ever had. She really was exceptional. Our meal started with their popcorn of the day (how cool is that?!) which was Old Bay seasoned, and fried green tomatoes. They were featuring Rogue beers on tap, so we each had one of those as well. Their menu is expansive, and I was really excited to see a separate vegetarian and vegan menu. Their regular menu denotes vegetarian and vegan (as well as nut allergy) options, but they also create vegetarian and vegan specials that all sound phenomenal. I was actually confused at first when I glanced over it seeing things like “bacon burger,” “shrimp scampi,” and “turkey burger.” Obviously they were all meatless, and it was awesome to know I could choose anything.

Not the best picture... but all those options are veg*n!

Not the best picture… but all those options are veg*n!

I eventually decided on the cauliflower steak with broccolini and risotto… and it was amazing. The cauliflower was nice and crunchy while maintaining it’s buttery flavor, and the fried onion strings that it was topped with added some extra flavor and crunch. For whatever reason I’ve found that people either really enjoy cauliflower or really can’t stand it, and I’m obviously in the enjoying it camp. But I really believe that this dish would convert someone with apathetic feelings towards cauliflower. It was fun using a steak knife to dig into a big hunk of cauliflower! I’d be remiss not to mention the risotto, because it really stole the show for me. It was creamy, cheesy, and everything I could want in a risotto dish… I just wish there had been more.

Not the best picture, but it was delicious!

Not the best picture, but it was delicious!

While we were waiting for our entrees, our waitress brought over their dessert menu, which I thought was absolutely genius on her part (get someone to commit to dessert before filling up on their entree). She pointed out their homemade biegnets, which under normal circumstances I would have been all over… but I knew based on how I felt before our meals even arrived that there was no way dessert could be in my immediate future. So we passed on their delicious sounding desserts, but a couple next to us got the biegnets, and you better believe I plan to order them if I’m ever back in town!

Nice neighborhood, eh?

Nice neighborhood, eh?

And unfortunately, that’s where our eating in D.C. stops. As I mentioned in my Nike Half recap, I woke up feeling okay on Monday morning with plans of coffee, but eventually started feeling sick. By the time I got home (about a 3 1/2 hour drive), it was only a matter of minutes before I was out for the count the rest of the day and into Tuesday. Obviously that was not the way I wanted to end the trip, but I’m thankful it didn’t happen while I was there!

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Filed under Food Blogging, Food Review, Giveaway, Restaurant, Running, Travel

Enough For Me & You

Whenever I make a recipe that provides enough for leftovers, my appreciation for the recipe doubles. Why, you may ask? Because it gives me either a delicious option for lunch the next day, or even better, a night off in the kitchen! A lot of recipes I make suggest that they are at least 4 servings, but I rarely find myself with leftovers (between the two of us in the house). So, whenever there’s a huge casserole or Dutch oven meal on the week’s menu, I can count on that providing me some type of leftover; whether it’s enough for one or two people is another story.

As always, I try to make sure that my meals are as balanced as possible; vegetables, protein, healthy fats… you know the drill. Since I take medication daily, my gastroenterologist likes for me to have blood work every so often just to make sure the medicine isn’t affecting anything negatively. I actually just had some routine blood work last week, and they mailed me a copy of the results. I’m happy to report that pretty much everything was within the “normal” range! I’ve got plenty of blood protein, calcium, and all the other goodies that people often swear vegetarians don’t get enough of. So even though my gut doesn’t work properly, my blood is in good shape! At least I know I’m doing something right.

But now that we’ve talked about my blood, let’s get back to food… I’m currently trying to ramp up my mileage (only a little) and intensity (a little more) for a half marathon in April. I’m actually running two half marathons in April – the RU Unite Half Marathon that I’ve run the last 3 years (and was my first!), and then a week later the Nike Women’s Half. I’m hoping to PR at the first, and then enjoy the second. I would love to run a 1:45 (or faster, of course), and I think it’s possible since I had to walk a few minutes due to a side cramp last year and finished in 1:47. As always, running has seriously increased my appetite, which is huge to begin with. So, when I found a big ‘ole strata recipe on Martha Stewart’s website, I knew I had to make it.

I had to make some changes to the recipe, most notably because one of the main ingredients was sausage. I’ve been completely obsessed with soy chorizo the past few months, so I knew that would be a perfect replacement. I’ve had the soy chorizo from both Trader Joe’s and Stop & Shop, and they are both equally delicious, and easy to use in anything from a burrito to an omelet. This particular recipe includes things I love; spicy chorizo, eggs, bread (yay carbs!), cheese, and a solid dose of leafy greens. It’s perfect to whip together before work and then cook when you get home, make the night before having brunch, or do all at once (since it really doesn’t take that long). I love the versatility of stratas, and this recipe is no different!

ChorizoChard

Vegetarian Chorizo & Chard Strata adapted from Martha Stewart
– Serves 4 –

Ingredients:
1 package of Soy Chorizo (or 1lb. of regular chorizo)
1 tbsp olive oil*
1 small onion, diced (can be yellow, white, Spanish)
1 bunch of Chard (Swiss or red), roughly chopped
1 baguette (day old is best), sliced into 1/2 inch pieces
1 cup of smoked Gruyere or Gouda cheese
7 eggs
2 1/2 cups of milk (any dairy or non-flavored and unsweetened non-dairy kind will do)
Salt and pepper to taste

Directions:
1. Preheat oven to 375 degrees.
2. In a medium sauté pan, cook the chorizo and set aside.
3. In the same pan, add the olive oil and sauté the onion until translucent, about 5 minutes. *If you are using real chorizo, you do not need to add the oil – you can use the fat from the meat.
4. Next add in the chard, salt, and pepper, and cook until just beginning to wilt, about 5 minutes. 
5. In a 9×11 greased baking dish, layer half the chorizo, followed by the chard and onion mixture, then sliced baguette. Follow with another layer of chorizo and then chard. 
6. In a medium bowl whisk together the eggs and milk. Pour over the casserole dish, doing your best to distribute evenly. Top with cheese. Let sit for at least 30 minutes, but can go up to overnight. 
7. Bake covered with foil for 45 minutes. Remove the foil and bake for an additional 10 minutes. Let sit for at least 5 minutes before slicing and serving! 

Do you have any favorite dishes you make that always give you leftovers?

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Filed under Food Blogging, Recipe, Running, Vegetarian/Vegan

Sweet on Brunch

I don’t think I’m alone in thinking that brunch is a fabulous thing. I could wax poetic about how anything goes, it’s a great excuse to sleep in and still enjoy breakfast foods, etc., but you already know all this. So instead, I’ll give you a recipe for a super easy brunch dish that would be perfect for New Year’s Day… or any day for that matter.

While I may be one of the few and far between not doing a wrap-up of 2012 post or a pre-2013 post, I’ll share with you a few things that in just the last few days, I’ve decided will be my “to-do’s” of the new year. They’re quite simple: run more, cook more (recipe creation, really), complain less, learn to take better pictures, and practice yoga more… all while striving to be happy and healthy. I guess you could say there’s a trend of “more” for 2013, which I’m okay with. Since 2012 was far from what I expected, I have high hopes for 2013. Of course, the aforementioned to-do’s won’t happen without action from me, so we can say that I’m planning on making 2013 the year of doing. I’m pumped.

I’ll be kicking off my year of doing with a 5k on Tuesday, aptly named the Hangover 5k. I somehow hurt my foot on Wednesday last week, ran on it anyway on Thursday, and could barely walk by Friday. So, I haven’t run since then, making my goals for this 5k to just finish without foot pain. Goofy is just under 2 weeks away, and I have to make sure I can finish those 39.3 miles! The 5k will be my first race as an Oiselle Team member, and I can’t wait to rock the racing singlet, rundelicious top, and lesley knickers! And then after the 5k, I’ll probably make this fabulous brunch dish, again.

So next time you’re looking for something brunch-y to eat, you can give this a try. It isn’t really a frittata, or a strata, or a crustless quiche. I suppose it’s more of a Sweet Potato Egg Pie… so that’s what we’ll call it. Cheers to a happy and healthy 2013!

SweetPotatoEggPie-002

Sweet Potato Egg Pie
– Serves 4 – 

Ingredients: 
4 eggs
1 Tbsp milk
1/4 cup of shredded cheese
1 medium sweet potato, peeled and thinly sliced
Salt & pepper to taste

Directions:
1. Preheat the Oven to 350 degrees. 
2. Coat a cake pan or pie dish (I used a cake pan) with non-stick cooking spray. Layer the sliced sweet potatoes along the bottom, covering as much of the pan/dish as you can. Bake for 15 minutes.
3. In a medium bowl, whisk the eggs and milk together until combined. Add the cheese and season with salt and pepper. 
4. Once the potatoes have cooked for 15 minutes, remove from the oven. Pour the egg and cheese mixture over the potatoes, and cook for an additional 15 minutes, or until the eggs are set. 

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Filed under Recipe, Vegetarian/Vegan

Egg Love

Getting a CSA box each week has been such a treat – we pick up on Fridays, so I always look forward to the Thursday “newsletter” with a list of the week’s fruits and vegetables, as well as recipe ideas and tips for storing everything. Once I get that e-mail, it’s all about planning the week’s meals around the fruits and veggies. Most of the time I don’t have trouble coming up with uses for everything, but once in a while I’m stumped. Included in this week’s box (among other things) were some leeks and arugula that I wasn’t quite sure what to do with.

I’ve only cooked with leeks once before (though I absolutely love them), and have only had arugula in salads, on sandwiches, and in a few pasta dishes. Originally my thoughts were to keep the two vegetables separate – I didn’t want to blow through my CSA box before we were halfway through the workweek. The more I thought about it, though, the more I realized the two would pair well together alongside eggs.

Truthfully, I’m not usually a big egg fan. Blasphemy, perhaps, but I never really enjoyed them the way that so many people do (I’m talking in the “OMG I eat eggs every single day!” kind of way). Growing up I would have hard boiled eggs, but that was typically as far as my eggventures went (see what I did there?). Omelets were manageable for me too, as long as they were stuffed with veggies and had an equal ratio of cheese to egg. Eventually in college I realized eggs and omelets were my best option for breakfast, and I learned to love them with ketchup (again, a lot of people think it’s totally gross, and I did as well way before I would willingly eat eggs). Until recently, I would typically chose something without eggs over something with eggs, but they’re growing on me. Maybe it’s because I finally know how to cook them and use them with other flavors I enjoy, or my taste buds are changing, but I’ll take it either way.

Since I’m currently on the egg train, I’m going to ride it for as long as I can. Enter the leek and arugula frittata! The frittata is one of the easiest dishes out there, and it’s so incredibly versatile I don’t know why I only recently started making them (oh, right, because I’m not a big egg fan…). You really can throw almost anything into a cast iron skillet, saute it, top it with eggs, cook it a bit, and call it a day. Seriously – I basically just wrote out the recipe. Obviously for this frittata I used leeks and arugula, but a few weeks ago I made an equally awesome Swiss chard version. And the very first frittata I made had soy chorizo and kale in it (and it was called a strata, but whatever), and I dream about it, it was that good. Basically what I’m saying is get creative with your frittata – or give mine a try!

Leek and Arugula Frittata
– Serves 4 –

Ingredients:
2 Tbsp butter
8 eggs
2 leeks, diced (white parts only)
1 cup arugula, stems removed and diced
1 tomato, diced
1/4 cup shredded cheese (mozzarella, cheddar, a mix – whatever your heart desires)
1/4 cup crumbled feta (I used garlic and herb, but plain works too)
Salt & pepper to taste

Directions:
1. In a cast iron skillet, melt butter over medium-high heat. Add leeks and sauté for 10 minutes. Season with salt and pepper.
2. Meanwhile, beat the eggs in a medium bowl and dd in the cheese. Set aside.
3. Add in the arugula and tomato, and sauté for an additional 2 minutes until the arugula is wilted.
4. Meanwhile, preheat broiler on high.
5. Pour in the egg and cheese mixture and stir to make sure everything is combined. Using a spatula, lift the eggs on the edge of the skillet, tilting the pan to allow the egg mixture to drip to the edges. Continue doing this as it cooks for 10 minutes.
6.  Take the skillet and place it in the oven with the broiler on high, and cook for 3-5 minutes, until the top is golden brown.

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Filed under Home Cooking, Recipe, Vegetarian/Vegan

Super Easy Lunch

Cross training is something that I actually enjoy. I think it keeps me from going insane when it comes to running, and I like seeing other body parts getting stronger. It’s also helpful for days when I really just dont’ want to go outside because it’s either too hot, too cold, or I’m just being lazy. This week has been HOT by March standards in New Jersey, so I’ve been able to do some cross-training outside. The heat has meant extra sweating, which is always sexy. Case and point:

After my sweat-filled workout on Tuesday, I had a great idea for a perfect protein packed sandwich.

Every time I say it, my husband shudders in disbelief. I’m not a big breakfast foods fan. That doesn’t mean I don’t enjoy an omelette, some pancakes, waffles, or other typical breakfast foods here and there, but I rarely crave them. My husband, on the other hand, could eat breakfast for every meal, and is excited to find breakfast foods on “non-breakfast” menus.

So, after picking up some coconut curry simmer sauce from Target a few weeks ago for dinner, I had half the jar sitting in the fridge just staring at me, begging to be used. With the sauce sitting mere inches from a carton of eggs, I had an idea. Coconut curry egg salad! Yes, it sounds weird but I promise it doesn’t taste weird. I actually loathe egg salad, mostly because I can’t handle mayo. So, I figured this would be a flavorful alternative to mix together the smashed eggs. Thankfully, the taste experiment didn’t backfire.

This sandwich comes together in a matter of 20 minutes (if you include the time it takes to hard-boil the eggs), and is absolutely delicious. I had mine on some toast with spinach, but the possibilities for a sandwich are endless. It’s super creamy and isn’t overly eggy, but the egg is there. I could even see this working really well with tofu if you aren’t an egg fan.

Quick Coconut Curry Egg Salad
– Serves 1 –

Ingredients:
3 Tbsp Target’s Coconut Curry Simmer Sauce
2 Hard-boiled eggs (see directions below)

Directions:
1. To hard-boil an egg: Fill a large pot with cold water, enough to cover the eggs by about 2 inches. Cover the pot and bring it to a rolling boil. Once it’s boiling, take it off the heat and allow to sit, covered, for 15 minutes. Drain the water and let it sit at room temperature, or pop it in the fridge for a few minutes before peeling.
2. Mash the hardboiled eggs with a fork.
3. Add the simmer sauce and mash/mix to combine.
*I had mine on two pieces of toast as a sandwich with some spinach, but you can enjoy it any way you’d like!  

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Filed under Breakfast, Food Blogging, Running

Quiche Me

I always find myself inclined to make more involved, comfort foods on Sundays. It’s a day where you can get away with eating earlier and have it not considered part of the early bird special, and it’s those last few moments of the weekend that you can savor.

Since we were up early on Sunday morning to register at Crate & Barrel (hello KitchenAid Stand Mixer!) we didn’t have the opportunity to have a real breakfast; we enjoyed free samples and then grabbed some Starbucks to reward ourselves for a registry well done. So, I figured it would be appropriate to have breakfast for dinner, or in this case, brunch for an early dinner.

This particular quiche recipe had me sold the second I saw gouda cheese listed as an ingredient. I also really like portabello mushrooms and onions, so adding that in was an added bonus. Of course I added a little more gouda than what the recipe called for, and I could have even added more! I don’t think I can ever get enough of that cheese. It’s so goood-ahh (get it?!).

Anyway, I could definitely have this dish any time of day – breakfast, lunch, brunch, or dinner. Or as my fiancé affectionately refers to it, brinner. We wound up having leftovers, so I was able to have it for dinner on Sunday, and lunch on Monday!

Broccoli, Mushroom, and Gouda Quiche via ChowHound
– Serves 4 –

Ingredients:
1 Basic Pie Dough or a 9-inch deep-dish frozen pie crust (I used regular pre-made pie crust)
2 cups broccoli florets and tender stems, large dice
1/4 cup olive oil
2 cups portobello mushroom, large dice
1/2 medium red onion, minced
3 large eggs
1 cup half-and-half*
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese

Instructions:
1. Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll pie dough out. Line a 9-inch pie plate with the dough, and fold over edges into a decorative design.
2. Blind bake for 20 minutes. Make sure to put something in the middle to weigh it down (beans, weights, aluminum foil, etc.).
3. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
4. Heat olive oil in a frying pan over medium-high heat. Add mushroom and onion and season with salt and freshly ground black pepper. Cook about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
5. Whisk together eggs, half-and-half*, salt, and pepper in a large bowl until incorporated and smooth. Stir in broccoli, mushroom mixture, and cheese. Pour into pie shell and bake until puffed and golden brown, 45-50 minutes.
6. Let cool at least 20 minutes before slicing.

*I didn’t have any half and half, so instead I melted 1 Tbsp of butter, and poured that into a 1 cup measuring cup. I then filled the rest of the measuring cup with milk, to make my own version of half and half.

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Filed under Recipe, Running, Vegetarian/Vegan, Wedding

Eggy Pasta

Here I was just the other day going on and on about how I’m not a big breakfast fan (specifically eggs), and then I go and have eggs for dinner! I know, I confuse myself sometimes. But when I found this Recipe on Real Simple’s site under their Quick Meals section, I figured I’d give it a whirl. My fiancé has been going for physical therapy for his ankle injury post half marathon, and they’re hour-long visits twice a week,  either an hour or two after work. So, I’ve been trying even harder than usual to come up with quick and easy dinners we can have either before he goes to PT, or when he gets back.

The recipe only requires a few ingredients, and aside from cooking the pasta and sautéing the veggies then combining it all with a cheesy eggy mixture, there isn’t much work involved. Plus, if you are looking for an easy way to get some protein in a non-meat way, this badboy has four whole eggs in it (and according to their nutrition info, has 17g of protein)! I could definitely see this as a brunch dish, for someone that can’t really decide if they want more of breakfast, or lunch. The only modification I made to the recipe was adding extra red pepper flakes (of course), and using whole wheat spagetti. It’s also great because you’ll likely have some variation of all of the required ingredients already in your fridge/pantry. I’m definitely keeping this on my “Uhh… what can I make for dinner?” go to list!

Scrambled Pasta via Real Simple
– Serves  4 –

Ingredients:
1/4 of a 1-pound box of spaghetti (about 2 cups cooked)
3 tablespoons olive oil
1 green Italian frying pepper or 1 green bell pepper, thinly sliced
4 whole scallions, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
4 large eggs
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh basil leaves

Directions:
1. Cook spaghetti according to the package directions.
2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
4. Serve with grated Parmesan and crusty bread.

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Filed under Recipe, Vegetarian/Vegan

Brunch-a-licious

brunch

Naturally, I decided to post about brunch on a Sunday. Granted, this delightful quasi meal can be enjoyed any day of the week, it is most frequently visited on Sundays.

That being said, I can honestly say I’ve sampled some of the best brunch right here in New York City. I think a large selling point for most of the restaurants are their 90 minute ‘all you can drink’ options. Pair that with some eggs Benedict or juicy burger, and you have most sold. Don’t they say the best way to get over a hangover is to drink?!

A few weeks ago I had the pleasure of going to Maracas in the Village. For a whopping $15 I had a huge tostada filled with Mexican chicken (nice and spicy) with guacamole, sour cream and tons of veggies. Coupled with some strawberry margaritas and mimosas, I was in heaven. I then spent the next few hours lounging in Central Park. I don’t think I could have had a better Sunday.

That being said, brunch is truly one of the best meals – anything goes. You can get breakfast or lunch or even a combination of the two. Add in some drinks and you’re golden.

I urge everyone to get their brunch on. Drinks or no drinks, I can’t imagine a group being unable to find something appeasing to each individual’s taste. It really is a great way to connect with someone; over comforting foods on the earlier side of a day. Hey, it would be a great date too! Easy to cut off afterwards if things didn’t go as planned, but also just as easy to spend the rest of the day together.

I myself have spent too much of my time skipping breakfast or skirting around what I deemed to be appropriate breakfast fare. Now, however, I’m able to embrace breakfast, and more importantly brunch, on a whole. Breakfast is one of the great meals that really can be enjoyed anytime. Add it in later in a lazy Saturday or Sunday, even throw in some drinks, and I can’t imagine anything better. Unless, of course, there were cupcakes…

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Filed under Restaurant, Spanish Food