It has come to my last day in my hometown once again.
Two weeks of family and friends and adventures I miss while I am in California. I am physically and emotionally worked out and grudgingly ready to return to my tiny apartment in the big city.
I have had two wonderful weeks, that I desperately needed before I get ready for a wedding and six months of a husband who will be underway. I skipped my Friday post, because I wanted to post pictures and share my brunch with the handful of women who are always there in my life. Despite the distance.
My mother, my younger sister, and my best friend Sam. We asked the boys to vamoose, frowned because my other sister had to work and I woke up to start working on brunch.
Menu:
Two weeks of family and friends and adventures I miss while I am in California. I am physically and emotionally worked out and grudgingly ready to return to my tiny apartment in the big city.
I have had two wonderful weeks, that I desperately needed before I get ready for a wedding and six months of a husband who will be underway. I skipped my Friday post, because I wanted to post pictures and share my brunch with the handful of women who are always there in my life. Despite the distance.
My mother, my younger sister, and my best friend Sam. We asked the boys to vamoose, frowned because my other sister had to work and I woke up to start working on brunch.
Menu:
- Hash-brown Potato Cakes I paired mine with a few slices of Avocado, drizzled with garlic salt and olive oil.
- Egg-Top Biscuits
- Melted Ham and Cheese Pastry
- Raspberry or Orange Juice Mimosa's
- Various fruits to add to the mimosa's and whip cream
The setting of the food. With Orange slice and banana garnish:)
Mimosa and Fruit Bar
You can follow the link to the hash brown cakes. Egg top biscuits require an egg cracked over a Pillsbury biscuit in a large muffin pan. Ham and cheese pastry are made with your choice of ham and cheese, the convenient pastry puffs found in your local freeze section and an oven.
It was a brilliant Brunch, one I plan to do again in the future. Everything was delicious and dainty and not too heavy.
The champagne used for the Mimosa's is called Verdi, the wonderful choice of my cousin-in-law who bought it for my wedding last May. It is one of the BEST Champagnes I have ever had and makes a marvelous mimosa.
Enjoy your Saturday everyone!!
m.l. carista








