What to make for girls brunch. My friend Mead invited us over for coffee one Sunday morning while her teenager slept....I said "why I don't I make breakfast for us." I love quiche paired with a salad, and of course I had to make dessert.Read More
I love Spring, Easter, and brunch....so of course I will love all of these Easter brunch photos!
You can go bright colorful, soft pastels, rustic country, or white simplicity. All are lovely!Read More
How do you buy flowers for a guy? I was headed to a guy friend's house for brunch. Usually I bring flowers...but was a little stumped. I had never bought flowers for a guy before! I talked with my friends at the Bud Stop and requested greens & not girly. Here is what we came up with. It looked great on the table during brunch!.
Suggestion: bring a vase! I got lucky this time around.....but most guys probably won't have vases.
I decided to bring flowers to my friend's house for a girls brunch. Since it was 6 girls, I decided to stick with a soft pink girly type look for the flowers. Of course I was sucked in by the glorious garden roses. We added the pink berries, hydrangea, rice flower, & some lemon leaves. Thanks to the Bud Stop for putting them together in these adorable jars.
I made this asparagus tart for Easter brunch. It was easy, tasty, and a pretty color for a spring brunch or lunch. I cut it into squares so people could eat without a fork (kind of like a pizza).
Watch the video on the website below for additional tips. Thanks, Martha Stewart, for the recipe!
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.