The first dish I cooked for myself when I decided to go vegetarian was a quiche. It’s funny because I never used to like eggs, but once I discovered quiche, my hatred for eggs did a complete 180. These days I’ve been known to eat breakfast burritos for dinner! To my knowledge, this new development has no affect on the world, as it seems to continue on its merry way. Amazing.
If you are not intrigued by the title of this post then you should just stop reading right now. This bread was my pride and joy at the brunch. It came out more beautiful and delicious than I even thought it could, and made my apartment smell like homemade lemon doughnuts. I honestly hold more love for this bread than probably any other non-human element in my life thus far. Get the picture, internet-lovers?
This recipe was inspired by a scone I recently had at Lula Café. I love rosemary but have never heard of using it in pastries or sweet baked goods. It’s a lovely combination and was the crowd favorite. I saw one of my friends try to hide one in her bra to take for later. There really isn’t any better compliment than that, so thanks. You know who you are.
Lately I’ve been a baking machine. There have been so many occasions where it was quite appropriate to bake something, and let’s face it—when isn’t it an appropriate time to bake something? Boyfriend moves into a new apartment? Scones! Dad turns half-way-to-110? Granola! Friend’s birthday? Lemon Whoopie Pies with blueberry cream filling! And the list goes on…
So with all this baking and sharing, I realized that people are enjoying all of these treats, and I’m loving making them. With those two factors in mind, I decided to host a brunch.
I feel like a real adult now that I’ve successfully accomplished a brunch party. Before I was just an attendee. Of course I would bring my little contribution, but now, now I’m a host! And let me tell you—it was inspiring. I will most definitely be doing it again. In like, 4 months…or 6… maybe a year. Well, at some point during the continuation of my adulthood. It’s a lot of work, ok?
Anyway, during my instant rise to adulthood I discovered how host a brunch and still be able to sleep until a decent hour: make everything ahead of time. I got a bunch of tips from my favorite blog, Smitten Kitchen, which you can find here, in case anyone reading this cares about that kinda thing.
If not, stay tuned. The recipes are up next.
I’m hosting a brunch
Quiche, scones, and cocktails galore
You’re not invited
It’s not personal
And I promise to share pics
Just come back next week!