Brunch Logic

Typical Sundays for twenty something year olds consist of piecing together the night before, drinking a lot of Gatorade, and figuring out where to go for brunch. There is no reason to deal with long lines and expensive bill because you can make brunch in your very own house, you can do it, I promise.

Eggs: I wrote a post on eggs a few days ago,  simple easy boom bam done

Bacon: Throw the bacon on an aluminum foil lined baking sheet (easy clean up), put it in a 400-degree oven for 10-15 minutes, until it’s crispy to your liking. The hardest part about this is not forgetting it’s in the oven, but I believe in you.

Potatoes: Red skinned potatoes chopped into cubes, hot pan, sizzle, done. Ok not that easy, but close. The most important part of cooking potatoes is cutting the potatoes in equal sizes so they cook at the same time. Also start with a really hot pan, but once you get the color you like lower the heat and add a little water (like a ¼ cup) so the potatoes cook all the way through. To season them get one of those Mrs. Dash garlic and herb or Creole seasoning and sprinkle generously, those spice blends make your food taste like you’re a real chef.

Ok so all of that is real easy, and you probably know how to do it already but what will really set your brunch off is some delicious, buttery, sweet, and sticky French toast.

The basic French toast recipe is bread dipped in an egg custard (fancy word for eggs/milk) and grilled in butter. Mix together three eggs, ½ cup of milk, 2 Tablespoons brown sugar, vanilla, a dash of cinnamon and or nutmeg, that’s basic.  Dip your bread (you can even use gluten free!) in the mixture so it’s soaked through but not too soggy and then griddle in a medium heat buttered pan. The most common mistake when making French toast is the pan being too hot so outside burns and inside is soggy. Cooking French toast is truly a test of patience but it’s so worth it.

So now that you understand the basics you can take this recipe and twist it to make it fancy and impress your boo, friends, person who ended up at your house from Saturday night.  How about Pear Cognac French toast, or Grand Mariner Strawberry? Sounds complicated but it’s easier then you think.

Pear Cognac- add a little bit of Hennessey (or any other cognac) to the egg custard, boil a can of kerns pear with 1 cup of sugar until it gets thick to use as syrup, dice some pears to serve on top.

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Grand Marnier Soaked Strawberry- add some grand mariner and orange zest to the egg custard, buy or make some strawberry syrup, slice some strawberries that have been soaked in the Grand Marnier for the top, whip some cream.

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Literally the possibilities are open as you mind. So instead of dropping a million dollars for brunch out, stay in, invite some friends, get in the kitchen and get creative.  Oh and pop some champagne, Sunday’s are much better that way.

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my life has been a very interesting journey thus far. in my quarter century crisis im and not certain of much except that i love cooking and entertaining, and pleasing people is my passion. (wait that sounded a little funny) i am goofy eccentric, and love to laugh, in fact i often laugh at the most inappropriate times. i place high value in honesty and working hard. i don’t really believe in faking it until you make it, without some base knowledge or some sort of depth to your cause. i believe in making mistakes and trying everything once as long as you bring yourself no harm and no harm to others. i am a new age hippy, my words to live by are freedom, serenity, and love. i look for signs of the world and listen. i do judge, anyone who says they do not is a liar, but i use my judgements against you to reflect back on me to see how i can better myself. i hate constraints of our society, including grammar, punctuation, and recipes. i think fast except when it comes to numbers. the culinary world has always been and shall be my safe haven and outlet. i want to inspire, teach, and learn.

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