I would honestly be so into this...

http://textsfromhillaryclinton.tumblr.com/

Tips and tricks from someone who has no clue what they are talking about!

Sounds totally reassuring right?
I mean does anyone ever really know what they are talking about?

Annnyways I am going to tell you two of my brunch "secrets" (because this months brunch is taking forever)
They both happen to be about (store bought) spice blends being used in a way you might not expect!
The first:

What could you possibly use that for in a brunch?

Potatoes!

I started using way too much of this stuff when I lived if Florida. I was mostly eating vegan, and was super broke but got produce fo free once a week (my roomie was part of FNB). The beginning of the week was always awesome we had so many fresh veggies but toward the end of the week it always seemed to be a few potatoes and random squashes, what do you make for a meal with one potato and one summer squash (or eggplant)? 

Hash obviously. 

So I would cut up the potato boil it (for time saving), cut the squash and put them both in a pan with a little olive oil, a shit load of Montreal seasoning and crushed red pepper and...TA-DA!

So fast forward a few years...I randomly buy some of this magic stuff for steak maybe?...well for what doesn't really matter, I got some used it once and then it sort of just sat there for a year because my boyfriend is really plain jane about food...he doesn't like things with lots of spices or fancy sauce so I always assumed he wouldn't like the grillers breakfast potato hash. 

Then we came home from Christmas at his parents with four left over baked potatoes?! Like what do you do with that? 

Make hash obviously! 

So I pulled out our brand new tabletop skillet thing and cut up the potatoes a little olive oil and a little butter, start frying and decide it was time to be adventurous...why not...fuck it! So on the seasoning went...and you know what....Joe loved it! 

So now every time we have breakfast potatoes they have Montreal steak seasoning on them, and they are great! 

My other tip has a similar story...sort of. The difference is it's actually my secret because no one watches me cook normally and I never felt like telling. It's not really anything special, just how to make an omelet awesome (not the technique because honestly every time I may omelets its only by some crazy miracle that they come out looking like omelets at all but how to make an omelet taste good).

So how to make a really good omelet? Season it dum-dum!

It's not that I don't like the taste of eggs (I sorta don't) but why don't people season them ever?

I am not talking a little salt and pepper I am talking like real seasoning, herbs and spices ya know?

So what do I season them with?

Grinders Italian herbs and spices.

To be fair I season everything with this (when Joe isn't looking) but it's sooo good!

For omelets I normally use that stuff, pepper and a little crushed red pepper (yes, we do put crushed red pepper in EVERYTHING).

So those are my tips (maybe I will post tips once a week...with some guest tips and tricks...who knows?).

Also I said this month was going to be fantastic lady day brunch but I lied (scheduling issues)

But this month will be either pizza brunch or smoothie bar, I have not decided yet. 

OKAY, BYE!

OH! HI!

On weekends sometime between the hours of 10am and 2pm a wonderful thing happens in homes and restaurants across the world, that wonderful thing is BRUNCH!

Why is brunch so wonderful? If you don't know...go away! 

No you can stay, I will tell you.

Brunch is the perfect meal, its casual, it takes the good parts of breakfast and sets them at a time people who hate mornings can stand and well there is booze normally...it really doesn't get better!

So the reasons behind this blog, and what exactly it is I am doing here (other than making an obvious argument for brunch):

I am doing this for two reasons really, first to honor my fathers memory. My dad was a bit antisocial and I truly believe he didn't like people, but boy did he like cooking for them. Every time I saw him he had new crazy cooking stories, ideas and recipes from parties he or his girlfriend had or were planning. No stories about the parties themselves just about the food. I always enjoyed sharing recipes with him while being super judgmental about the other people in whatever place we were, so this is a way I can continue to do that.

The second reason is underneath my super cynical personality there is a tiny Martha Stewart living inside me knitting kitten sweaters, perfecting the the golden tips of her baked Alaska and attempting to brighten my personalty with glitter and tissue paper flowers all at the same time. She needs an outlet and I need an excuse to make all of the things I pin to my "someday" boards on Pinterest. 

So taking all of that and my almost unhealthy love of brunch, it seems only natural to host a themed brunch once a month and share all the wonderful details here, Yippee!

Not sure the theme for April yet, Special Lady Day...maybe, I will let you know.

-K

Oh hey and check out my logo/ header my awesome sister made it!!!