We are home! A group of friends I refer to as the Thursday Club because we generally meet on Thursdays for drinks arranged a welcome home Sunday brunch. We were excited to see everyone and looking forward to the congratulatory gaggle. I cannot wait to see everyone and show off my ring to friends for the first time. My friend R who is the papa bear of the bunch has been nudging my love to ask me for the past six months. I swear he's got the whole thing planned. D has actually offered us the use of her house and magnificent garden in the country for the ceremony. (We're not sure she's serious but if she is, wooo daddy, yippie!) M is just happy that people have things going right. She's one of the more intelligent women I know. She's loving and good-hearted, and as jaded as the day is long. J is one of my most loyal friends and thankfully he and my love get on like a house afire. E is a newer addition to the group, wonderfully curious, and extremely kind.
Saturday night we get an email from D she's got to leave town for a job and cannot meet us. Sunday morning on the way to brunch M announces via text that her back is giving her problems. E has an emergency involving her mother. R as we had found out right after we got back is in the hospital dealing with issues related to carbon monoxide poisoning he experienced in January.
So we met J for an amazing brunch and he could not have been better or more happy company. Champagne toasts and yummy food. The bistro is a charming rustic place and in the outdoor sun my eggs in toast with asparagus, mushroom, roasted tomatoes and truffle essence is just about the best savory brunch food on the planet. Crispy, buttery, thick slices of grilled artisanal bread with eggs fried inside them. roasted vegetables surrounding the bread tower, and a sprinkling of truffle oil on the lot. It's heavenly.
I've gotta figure out how to make this stuff.
So while I figure that out I'll leave you with this brunch cocktail recipe, an updated take on the classic Kir.
Pomegranate Kir
Pama Pomegranate liquor
Cold dry champagne or other sparkling wine
pour one ounce of Pama in a champagne flute, tilt the glass and fill with champagne. Stir with a long handled spoon or chop stick. Enjoy! You can also garnish this with pomegranate seeds or a sprig of mint.
If you cannot find Pama, you can also use homemade grenadine syrup. (Grenadine is the french word for pomegranate.)
Boil 2 cups of pomegranate juice with one cup of organic sugar until it reduces to to a syrupy consistency. Lower heat to simmer after it gets really boiling and stir to keep the sugar from burning. This sticky lovely substance will have you wondering how you ever tolerated the colored corn syrup that is often sold as grenadine.
If you use syrup in the kir, reduce the amount to 1 tablespoon.
For an alcohol free drink, mix 1/4 c. syrup with 1 quart ginger ale and 1/2 c. raspberries.
Saturday night we get an email from D she's got to leave town for a job and cannot meet us. Sunday morning on the way to brunch M announces via text that her back is giving her problems. E has an emergency involving her mother. R as we had found out right after we got back is in the hospital dealing with issues related to carbon monoxide poisoning he experienced in January.
So we met J for an amazing brunch and he could not have been better or more happy company. Champagne toasts and yummy food. The bistro is a charming rustic place and in the outdoor sun my eggs in toast with asparagus, mushroom, roasted tomatoes and truffle essence is just about the best savory brunch food on the planet. Crispy, buttery, thick slices of grilled artisanal bread with eggs fried inside them. roasted vegetables surrounding the bread tower, and a sprinkling of truffle oil on the lot. It's heavenly.
I've gotta figure out how to make this stuff.
So while I figure that out I'll leave you with this brunch cocktail recipe, an updated take on the classic Kir.
Pomegranate Kir
Pama Pomegranate liquor
Cold dry champagne or other sparkling wine
pour one ounce of Pama in a champagne flute, tilt the glass and fill with champagne. Stir with a long handled spoon or chop stick. Enjoy! You can also garnish this with pomegranate seeds or a sprig of mint.
If you cannot find Pama, you can also use homemade grenadine syrup. (Grenadine is the french word for pomegranate.)
Boil 2 cups of pomegranate juice with one cup of organic sugar until it reduces to to a syrupy consistency. Lower heat to simmer after it gets really boiling and stir to keep the sugar from burning. This sticky lovely substance will have you wondering how you ever tolerated the colored corn syrup that is often sold as grenadine.
If you use syrup in the kir, reduce the amount to 1 tablespoon.
For an alcohol free drink, mix 1/4 c. syrup with 1 quart ginger ale and 1/2 c. raspberries.
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