I have a co-worker who shares my deep love and appreciation of the finer things in the culinary world. Specifically, tater tots. We’ve had entire conversations revolving around tater tots. These conversations eventually morphed into the obvious – a meal planned around tots.
I love breakfast food, but I rarely make it. I might have manipulated the tots conversations into an excuse to host a carb laden brunch. I might have gone a little overboard once I decided to host a brunch. I might not feel one ounce of guilt admitting that. It was worth every buttery, syrupy, eggy, cheesy calorie.
I’m not sure where to start…blueberry stuffed french toast (or what was left of it anyway)?
Or sausage, spinach, and mushroom strata (pre-cooking…it was destroyed to quickly for a post-cooking photo)?
How about zucchini, feta and ricotta tart?
Fruit salad, bacon, and mimosas rounded out the menu.
Fitting all of these how-tos will make this post obnoxiously long, but I will post throughout the week…all in time for you to make them next weekend so you, too, can feel as
comatose full and happy as I am. *burp*