Welcome to On Sundays We Brunch, Series Twelve. I hope this series offers a cozy moment to catch up as if we were sitting together at a sunny table, sipping something bubbly and swapping favorites — recipes, articles, books, products, and everyday inspiration. Consider this your invitation to linger, chat, and share whatever brings you joy.
Brunch has always felt like the most relaxed meal to me: lighthearted, indulgent, and full of possibility since you still have the rest of the day ahead. Anything goes on a brunch menu, and the occasional flute of sparkling wine never hurts. Urban Dictionary cheekily describes “brunchin’” as “midday lunchin’ acting a fool in the mid-morning to lunch time,” and honestly, that captures the playful spirit perfectly.
Pour yourself a mimosa, pull up a chair, and let’s chat. If anyone wants to act a fool after a few sips, I’m right there with you.
It was my birthday this week, so I celebrated with cupcakes — and, yes, a Rice Krispies treat that inspired a recipe idea, which is a perfectly valid justification. Birthdays are little milestones that invite delicious indulgence and sometimes spark creativity in the kitchen. I also received some exciting personal news on my birthday that made the day feel extra special; I’ll share more on that when the time is right.
Winter still lingers here — salt and ice crust the driveway — but I’m already counting down. Spring feels close enough to taste: 16 days to go!
IN CASE YOU MISSED IT…FROM THE BLOG LAST WEEK:
Thai Peanut Acorn Squash
February Lifestyle Favorites
Kale Buttermilk “Caesar” Salad with Roasted Chicken
French Apple Cake
March 2019 Book Bag
Spinach-Artichoke Stuffed Mushrooms
THE BEST THING I ATE ALL WEEK:
This week’s standout was undoubtedly a cake batter cupcake from a local bakery. Moist white cake, a gooey cake-batter center, and a pale-blue sprinkle-topped frosting — the combination felt indulgent and perfectly nostalgic. I couldn’t resist having more than one, and I’m already planning to recreate them at home. There’s something special about a well-made cupcake: simple ingredients, comforting textures, and a little bit of childhood magic in every bite.
Recreating these cupcakes will be one of my next kitchen projects. I love the challenge of translating a bakery favorite into a homemade version, and I’ll share the results when it happens.
RECIPES I’M LOVING:
- Hot Chocolate Cake
- Lemon Garlic Chicken
- Pistachio Custard Morning Buns
- Elderflower Rosé Vodka Cocktail
- Baja Fish Tacos
- Fluffy Japanese Pancakes
- Broccoli and Double Sausage Pasta Bake
- Curried Lentils with Kale and Coconut Milk
- Cinnamon Challah Bread
- Hummus Flatbreads with Sun-Dried Tomatoes and Pesto
Each of these dishes brings something different to the table: comfort, brightness, spice, or flaky pastry magic. They’re great sources of inspiration whether you’re planning a cozy dinner, a weekend baking session, or an easy weeknight meal.
WHAT’S COMING NEXT WEEK:
Next week’s menu preview includes green goddess tuna melts, a comforting bread pudding, delicate asparagus tarts finished with a touch of honey, classic chicken Marsala, banana muffins, and my cookbook pick for March. Of course, there will be another edition of On Sundays We Brunch, full of recipes, recommendations, and a few little surprises. I hope you’ll join me for more brunch-time conversation and tasty inspiration.
“Believe in yourself. You are braver than you think, more talented than you know, and capable of more than you imagine.” – Roy T. Bennett