The weekend is a heavenly time for some, where you can turn off the alarm clock and sleep in until whatever time you wish. They are the mornings that can be spent lounging around in your pajama’s with the newspaper and a mug of fresh coffee. For some, their entire work week is spent dreaming for these two magical days off; with the excitement of letting the hair down on Saturday night at your favorite night club. I mean you work all week, you should be allowed one guilt free night of pleasure, right? Can this painting the town red lead to some consequences? Like sleeping in past the time breakfast is served? After all, that is your favorite meal! Well of course there is always the option for brunch. Who could forget about that?
The British had the right idea with combining breakfast and lunch to appease those who, for whatever reason decided they weren’t going to be the early bird getting the worm. Brunch originated in the late 19th century, but it was in the 1930’s America that really gave brunch its popularity. The term brunch was first coined in 1895 by British writer Guy Beringer through his article "Brunch: A Plea" in Hunter's Weekly. “Instead of England's early Sunday dinner, a post church ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well.”
Over the last several decades, brunch has really started to take off in popularity. Chef’s have accepted the challenge of creating new and exciting ways of presenting our favorite breakfast foods. Although, sometimes we are just in the mood for some of these classic morning treats. Some random facts about some of these dishes;
Frittatas – means “to fry”.They are considered to be a crust less quiches and can contain any number of fillings.The term was originally meant as a generic term for cooking eggs in a skillet.
Serrano Ham – a type of dry cured Spanish ham often served thinly sliced or diced up.