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Much love-
Erika

Sunday Brunch

What is better than going to your church and then enjoying a wonderful Sunday Brunch with friends afterwards? What is brunch and how did it all begin? Most people know that brunch is the meal between breakfast and lunch. Brunch is typically served between 10 and 2 on the weekends and combines elements from both lunch and dinner. While brunch can be served any day of the week, most people have brunch on Sunday - combining breakfast and lunch/dinner items.

Did you know the term is a portmanteau of “breakfast” and “lunch,” and its first appearance was in 1896, in Punch magazine. Evidence seems to suggest that brunch originated in the British upper classes. Many upper-class homes gave servants partial or full days off on Sunday, so the servants would lay out a buffet spread in the morning which allowed people to graze for breakfast and lunch items. Punch originally brought up brunch to lampoon it, and the tradition of making fun of brunch endures to this day in some circles. {Source: wisegeek.com}

We have some wonderful brunch locations here in Indianapolis, but it's always fun to do it at home. Think you don't have time? Think again. Most of your dishes can be prepared the night before and table settings done the night before as well. I love a wonderful frittata served with fresh fruit salad and a wonderfully refreshing beverage. Add a recipe featuring potatoes with a twist and you have the start to a delicious meal.

Here's a recipe to start your brunch line-up:

BAKED ASIAGO FRITTATA
2 cups finely chopped broccoli
1/3 cup sliced green onions
2 cloves garlic, minced
3 Morningstar Farms® Veggie Sausage Patties
1 teaspoon dried basil leaves or dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs, beaten*
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup chopped tomato

DIRECTIONS
In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
Bake, uncovered, at 350 degrees F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.

Enjoy!

R.S.V.P.

Have we become so accustomed to these four little french words that we don't even notice when they are written on an invitation? It appears so. I have spoken to countless people of late who are completely frustrated by the lack of guest responding to the their invitations. Simply put,

R.S.V.P. stands for the French phrase. "répondez, s'il vous plaît," - which simply means , "please respond". Proper etiquette followed in most Western cultures states that formal written invitations should be replied to promptly - even as early as the day of receipt. More often than not, you will have a little time before your response is actually required. My suggestion? If you know you can attend, you should respond as soon as your receive the invite. You don't forget and the hostess can prepare accordingly.

In this age of Evite, pingg and even Face Book invites, you still should respect your hostess enough to respond with your attendance or non-attendance if required. Remember, they thought enough of you to invite you, return the kindness with a timely R.S.V.P.

I recently had the pleasure of enjoying several cupcakes from Holy Cow, Cupcakes- located at 545 South Rangeline Road in Carmel, Indiana. I kept hearing about how wonderful they were from Indianapolis area photographer, Erin Hession. Let me tell you she did not exaggerate! The cuppies (as owner, Karen Sutton affectionately calls them) are extremely moist and full of flavor in every mouthful! I sampled the dark chocolate ganache and red velvet cuppies. HEAVEN!!!!!!

I have yet to try the maple bacon version - but rest assured I will. I have heard SO many great things about that one. The shop is charming and I especially love the bright green wall full of patrons well wishes and signatures. The owners take pleasure in servicing each of their customers personally. Be sure to head over soon and tell them e-vents sent you.....

I love the idea of cupcakes for all of the special events you may celebrate - not just birthdays. Cupcakes have been making a STRONG appearance in addition and in place of wedding cake.

Why not have a cupcake buffet at a graduation open house? Everyone is sure to have a ball decorating their own cupcake - no matter what age.

Photo Credit: Erin Hession Photography