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never 2 old to start cooking
a shared journey and learning experience

Q:   Do you like brunch?
A:    I/We love brunch!!!

In my experience, no other meals evoke the same response to the question "Do you like..." as do breakfast and brunch.  True, you will on occasion run across "I'm not a morning person and I don't eat breakfast", but an overwhelming majority will usually reply that they love breakfast or bruch.  I'm in the latter category.  Particularly when shared with friends and family, breakfast and brunch just get the day off on a high that will generally take you through a good portion of your day.  In fact, on the days that start with a good breakfast or brunch it's not difficult to eat very little the rest of the day, even at dinnertime.  It's a great way to control your weight in addition to improving your outlook on life.

Other than the time of day, and the general conclusion that brunch features more and sometime heavier eating options, I tend to treat breakfast and brunch the same, at least in "menu" format.  I'm not to the point where I add the beef or pork tenderloin sliders you often find when you have brunch out.
My recipes, tips, and suggestions will reflect that.
​Apricot, Honey, and Almond Coffee Cake

One of my first "let me bring something" saw me hustling to find something with a decided Mediterranean or Arabic flair.  I found a recipe with dates, but after I bought some I decided they just didn't have the look I wanted for what I was cooking.   To my thinking dates and apricots evoke similar images of Arabic lands,  and since the recipe I was adapting only called for the dates to lie on the top of the dish figured I could do the same with apricots - glazed aprocots.  (And by the way, our apricot (the word) has its origins in the Arabic.  How fortunate all the way around.)

What turned out to be my Apricot Honey and Almond Coffee Cake got rave reviews (always a good feeling), and the glazed apricots, with their hint of cinnamon and orange, were equally a hit.  You can find it here .

Glazed Apricots,   the finishing touch, can be found here .

Breakfast/brunch for one - putting sunshine in a gray day.

At the suggestion of a friend with whom I shared many breakfasts/brunches, I quickly graduated from traditional scrambles eggs to a creamier version.  I found that not only did the eggs look and stay more moist (not runny), but they led themselves to experimentation that allowed for heretofore untried variety.  Eggs, toast, fruit, and bacon or other breakfast meat if you are that hungry, make for a great sit-down opportunity to get your day off right.  It's the eggs that merit some detail, and once you've done them a couple of times the process is not nearly so cumbersome as the number of steps would indicate.  It becomes a very seamless process, and one that's easily adapted to breakfast for a crowd as well as for a party of one.  Let's go!

Start with two eggs - more if you're really hungry,  or less if you're a one-egg person.  If you've invited a crowd, allow two eggs per person.
Whisk the eggs until they are well combined, yolks and whites.
Butter ​comes next.  Depending upon your likes or preferences or taste, cut 1 - 2 tablespoons per person (use the markings that are conveniently located on the paper wrapper on the stick of butter), and then cut that into cubes.  Also, cut a pat of butter  and start it melting in your pan - a larger pat and pan if you're expanding the recipe to accommodate a larger party.  You don't want the temperature of your pan to be much above the melting point of the butter - 140 degrees if you can adjust it that accurately.
Pour ​the eggs into the pan and add the cubed pieces of butter.  Stir constantly until the butter is melted.  At this point the eggs should not show signs that they are curdling or otherwise being cooked or setting up.  If they do, remove the pan from the heat and reduce the heat - you only want to fully incorporate the melting butter into the eggs at this point.  Once the butter is melted and incorporated into the eggs,...
Increase the cooking temperature ever so slightly to the point that you start to see the eggs setting up, or curdling.  You should be gently stirring the eggs all this time.  Once approximately one-half to two-thirds of the eggs appear to have curdled,  add some milk, half-and-half, or cream and continue stirring until all of the eggs are just about curdled.  At this point you can also add cheese (your choice/favorite), herbs (chives, rosemary), or diced veggies.
Transfer ​the eggs to your plate (or a serving platter), along with your toast, fruit - maybe some grits or hash browns - and season to taste.