So many good things in this email! Will try the Bloody Mary tomato recipe and also the scrambled tofu recipe for sure. I *love* eggs and cottage cheese together. I make mine little personal-size quiches----2 eggs and 1/2 cup cottage cheese per 4 cup Pyrex food prep bowl. Add in anything and everything you want----bell pepper, turkey pepperoni, mushrooms, whatever! Be sure to spray the bowl well w/ cooking spray before pouring the egg mixture in. I bake at 365-370 convention for 25-30 minutes. I like my eggs VERY well cooked. They puff up nicely while cooking but deflate once out of the oven.
So many good tips. When I saw this email I actually laughed out loud because this was the first iteration of the subject line for my last newsletter. I was like wait, did my email go out again? Just shows how we all love to feed and entertain but we are all also worried about losing our minds in the process haha. Anyway. Love this and you! Wonderful!
Thank you for validating the overwhelm of initially loving being the host…then learning of all my guests’ dietary restrictions which drives me to want to just drink my mimosa supplies instead of figure out the menu!🍾these are clever, easy, fun solutions! Thank you☺️
I would’ve suggested Bialy’s Bagels, which is my favorite when I’m in my hometown…but glad you found some good ones and everything looks delicious! Cheers to Binner! 🥯 Ice cream question - did you get Mitchell’s??? The BEST in Cleveland, and I know your SIL’s shop is near a Mitchell’s shop 🍦
We’ve never done brunch for a crowd, but once a year we feed our university’s women’s hockey team dinner, over the break between semesters when the on-campus meals are either chicken and pasta or pasta and chicken. Over the last 15 years we’ve refined the menu: cut veg and spinach-artichoke dip (and hummus if there are non-dairy folks) to munch before; then for dinner pulled pork (slow baked from bone-in shoulders), black beans, rice, a SC (mustard based) BBQ sauce and a mole rojo, small tortillas (mostly flour but some corn for those who don’t do gluten), cheese, sour cream, lettuce, guac if avocados are reasonable. Dessert is Rice Krispie treats, made thin and cut into 1” squares so folks can eat a little or get into a contest with their teammates. It seems to work for everyone regardless of what they do or don’t eat, it’s nothing they’d either get on campus or make for themselves, and it doesn’t bankrupt us.
So many good things in this email! Will try the Bloody Mary tomato recipe and also the scrambled tofu recipe for sure. I *love* eggs and cottage cheese together. I make mine little personal-size quiches----2 eggs and 1/2 cup cottage cheese per 4 cup Pyrex food prep bowl. Add in anything and everything you want----bell pepper, turkey pepperoni, mushrooms, whatever! Be sure to spray the bowl well w/ cooking spray before pouring the egg mixture in. I bake at 365-370 convention for 25-30 minutes. I like my eggs VERY well cooked. They puff up nicely while cooking but deflate once out of the oven.
love this! and how do you cook the egg mixture? oven?
I edited my post and added them---365/370 convention oven, 25-30 minutes.
Ah!! “Cheesing” the egg pan is brilliant. I will be doing this for sure!
Thissss! What a good (and delicious) idea!
<3
xo!
So many good tips. When I saw this email I actually laughed out loud because this was the first iteration of the subject line for my last newsletter. I was like wait, did my email go out again? Just shows how we all love to feed and entertain but we are all also worried about losing our minds in the process haha. Anyway. Love this and you! Wonderful!
great minds!!!!!!!!!!!!!!!!!
i love your combination of attentive and unfussy, julia.
so kind - thanks Jude!
Breakfast/brunch is good at any time!! Love this menu, thank you.
Thank you for validating the overwhelm of initially loving being the host…then learning of all my guests’ dietary restrictions which drives me to want to just drink my mimosa supplies instead of figure out the menu!🍾these are clever, easy, fun solutions! Thank you☺️
I would’ve suggested Bialy’s Bagels, which is my favorite when I’m in my hometown…but glad you found some good ones and everything looks delicious! Cheers to Binner! 🥯 Ice cream question - did you get Mitchell’s??? The BEST in Cleveland, and I know your SIL’s shop is near a Mitchell’s shop 🍦
You make brunch sound so easy!
We’ve never done brunch for a crowd, but once a year we feed our university’s women’s hockey team dinner, over the break between semesters when the on-campus meals are either chicken and pasta or pasta and chicken. Over the last 15 years we’ve refined the menu: cut veg and spinach-artichoke dip (and hummus if there are non-dairy folks) to munch before; then for dinner pulled pork (slow baked from bone-in shoulders), black beans, rice, a SC (mustard based) BBQ sauce and a mole rojo, small tortillas (mostly flour but some corn for those who don’t do gluten), cheese, sour cream, lettuce, guac if avocados are reasonable. Dessert is Rice Krispie treats, made thin and cut into 1” squares so folks can eat a little or get into a contest with their teammates. It seems to work for everyone regardless of what they do or don’t eat, it’s nothing they’d either get on campus or make for themselves, and it doesn’t bankrupt us.
sounds amazing!!! love that you've refined it over the years.