breakfast

a friendsgiving brunch

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Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Happy belated Thanksgiving! It is one crazy world out there right now and there are, for sure, things to be heartbroken and angry about. But we can’t deny that there is beauty and joy to be found here in this life, too, and for that I’m reminded to be grateful. Most particularly, I was reminded this weekend that people loving each other is a really quite beautiful thing. My cousin-friend came up and spent the weekend with me and my immediate family and, family being one of those broken but beautiful things in life, I just felt really very grateful for mine and how unconditional love always wins in the end. My cousin, sister, and I, when we weren’t laughing (usually about nothing) and channeling Adele with our renditions of “Hello,” spent a lot of time watching documentaries related to the topic of adoption in Korea. Talk about beauty out of brokenness. There are a lot of things I could say about this subject but most of them are unprocessed, uninformed opinions at this point, so suffice it to say that I am just really thankful that there are some awesome humans in existence who have taken up the cause and are doing the work of caring for the little ones among us who are abandoned and vulnerable.

On another note of love, my roommate Britni and I started a tradition last year of hosting a friendsgiving brunch on the morning of Thanksgiving, partly as an excuse to make pretty table arrangements and eat decadent food, but also to appreciate the community around us. As mentioned in my previous post, Britni is a floral genius, and so this year’s endeavor was a collaboration that is to feature on both of our blogs! Like, LOOK at her flower arrangements. How cute are the mini bouquets?! There was actually a gooooorgeous big bouquet that I forgot to take a picture of- go to her blog (CLICK HERE!!) to see it + more pics!

On the menu was the following:

*Pumpkin bread French toast (with coconut whipped cream, pomegranate seeds, and maple syrup)
*Kale, bacon, and potato hash
*Scrambled eggs with feta

I hope you all had a wonderful Thanksgiving, or if you’re in a country that doesn’t celebrate Thanksgiving, that you have been staying hopeful in the tough times. Let’s keep sharing the love.

pumpkin bread french toast

  • Servings: 8
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For the bread:

Ingredients:
1/2 of a can of pumpkin puree
2 eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1/3 cup water
1/2 cup white sugar
1 3/4 cup white whole wheat flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground ginger

Directions:
1. Preheat oven to 350 degrees Fahrenheit. Grease 1 9x5x3 loaf pan.
2. In a large bowl, mix together pumpkin puree, eggs, oil, Greek yogurt, water, and sugar until well blended.
3. In a separate (medium-sized) bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger.
4. Stir the dry ingredients into the wet ingredients until just blended. Pour the batter into the loaf pan.
5. Bake for 50 minutes, or until a toothpick/knife inserted into the center of the loaf comes out clean.
6. Cool completely in pan set on a wire rack.

For the French toast:
Ingredients:
6-8 eggs
3 Tbsp milk
1 tsp vanilla extract
Coconut oil, for pan

Directions:
1. Whisk eggs, milk, and vanilla until smooth. Pour into a shallow dish or pan.
2. Slice pumpkin bread into slices, about 1/2 inches thick.
3. Heat a skillet over medium heat on the stovetop, coat with coconut oil.
4. Coat a slice of bread on both sides with egg mixture. Place on heated skillet and cook until each side is golden brown. Set on a plate and repeat with all of the bread slices.
5. Serve with whipped cream, fruit, syrup, and/or other toppings as desired!

kale, bacon and potato hash

  • Servings: 6-8
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Ingredients:
24 oz fingerling potatoes
1 cup kale
4 slices bacon
4 sprigs rosemary
3 sprigs thyme
3 Tbsp olive oil
Salt and pepper to taste

Directions:
1. Preheat oven to 425 degrees F. Wash fingerling potatoes, and cut into 1/4 inch cubes. Toss with olive oil, salt, pepper, chopped rosemary and thyme. Roast potatoes for 30 minutes, flipping after the 20 minute mark. Remove from oven when golden brown, set aside.
2. In a Dutch oven or cast iron pan, fry bacon until crisp. Remove and set aside on a paper towel (to drain oil). Leave bacon grease in the Dutch oven/pan.
3. Add kale to Dutch oven/pan with bacon grease. Let wilt for about 1-2 minutes. Chop the bacon, and toss with kale.
4. Add potatoes to the mixture and toss gently.

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