B etween busy Saturdays and lazy Sundays, sometimes a leisurely brunch can get squeezed out of the schedule.
But it shouldn’t.
Do yourself a favor and b efore or after your weekend obligations, try to find a little time for brunch.
Aptly named, brunch is a traditionally heavy meal between breakfast and lunch. Its very beginnings are rooted in between things — first between fox hunts in England, then between coasts as travelers made their way across the country, stopping at odd meal times.
Brunch is when it is too early to put up the eggs and not late enough to bring out the salads and sandwiches.
Decadent foods made with plenty of cream, butter, cheese, eggs, bacon, vegetables and herbs make brunch its own luxurious affair.
It’s a great meal to share with friends and pairs well with cocktails. This is especially true if you’re planning to host a party for the annual Wearin’ of the Green St. Patrick’s Day Parade this Saturday. If you’re not hosting a party on the route, have brunch ready for your crew after the parade.
If you find some time to brunch this weekend, I hope you enjoy this creamy crab and brie soup or these satisfying warm grits with an egg, sunny side up. Wash everything down with hot black coffee or a cool Bloody Mary, then find a nice spot for a well-deserved nap.
Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at firstname.lastname@example.org.