MOTHERS' DAY BRUNCH

 

Our Dear Caro outdid herself on Sunday, setting out the most splendid brunch I think we’ve ever had---everybody’s “favorite thing” was on the buffet, and it was all perfect.

 

The tulips were the tiniest of buds when she put them into that old McCormick Aladdin teapot on Saturday night, and by morning in this windows-open house, they were blooming their little hearts out. 

 

 

The dishes are our Spring Plates---they had a little sticker that said “Chop Plates” when I picked them up at a roadside flea market years ago, and they’ve served on many a colorful table since.   I’d like to know what they are, if anyone knows---I can’t find anything like them online.

 

 

 

The buffet was served on an old dresser, amongst the usual lamps and candlestands and leftover-flowers-from-last-week, a tiny watering-can of petunias from Sweetpea to Caro, and even a little unnoticed container of birdseed.

 

 

We had Eggs Benedict---good hearty Bubba version of the dish, with peppery fried eggs, awaiting the anointment of the Hollandaise and the piercing of those golden yolks to form one of cuisine’s perfect unions.   The sauce was the one thing I did make, the 3-2-1 method that uses three ingredients and takes just a minute in the blender.

 

 

 

My favorite---thick spears of poached asparagus, still firm and bright, and eminently dippable.  Small nuggets of filets mignons, one of Chris’ favorites, as a savory counterpoint to all the rich fare.

 

 

A cushion of crispy potato-shreds, done in the wok and flipped left-handed in the air to float perfectly back into place as we all watched amazed.   Golden peppers and onions add their savor as a topping.

 

 

 

An unexpected plate of French Toast, christened "absolutely scrumptious," by Sweetpea---crisp and tender all at once, like a lovely sweet vanilla butter-crust all around a creamy pudding center. 

 

 

A cake stand of pastries from her store, by my request---the Pineapple Danish are my favorite.  And that IS a little fridge-dish down there---just because Paminna Cheese.

 

 

Sugared Strawberries for the French Toast and that sumptuous lemony sauce---that’s been the Hollandaise Boat since I can remember.   And the St. Andre’ and Roquefort, along with their Marconas and a lovely honey-currant granola, were left for another time.

 

We had a laughing, talking good time, staying long at table in the Sunday sun, remembering and talking and just savoring the time together.   I so wish you could have all been at that tiny table, up there in the sun, with all the good food and laughing and love.   You’d have been SO welcome.