A friend has been hosting a brunch on the first Sunday of the month for years. I was invited to join the group a few years ago, and attended when I was in town, meaning I got there about two of three months. One person would always cook scrambled eggs, breakfast meat (bacon or sausages or both), and potatoes (meat and vegetarian versions, with sweet peppers and onions), and the rest of us brought whatever we liked. It could be donuts, fruit salad, vegetables, quiche, various baked sweets, orange juice and sparkling wine of some sort.
Then the pandemic hit, and there hadn't been one since March 2020 until today. A small group of us gathered, and the weather was good so we could use all the outside spaces and move through the house in threes and fours. It was interesting to be in a group. I was the only one who kept a mask on almost the whole time, but I felt more comfortable that way.
I'd been thinking about taking fruit salad or just fruit, then I found a recipe for Nectarine Upside-Down Cake, and decided to make it because nectarines are available at the farmstand where I have my CSA share this year. It came out a bit darker than the photograph, and a bit dry because I forgot the oven was on convection and I should have dropped the temperature and/or baking time. But it was liked well enough, and there isn't much left for me to take to the bicycle shop this week.
I'd made another recipe from the same blog for the local cooking club (we don't meet in person, so it's not quite as fun as when we could taste each other's cooking) earlier this week. Most of the ingredients came from the farmstand and this is definitely something I will make again.
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