Sunday, December 19, 2010

Brunch. It's What's For Dinner.

Holla if you love a hearty breakfast after 6pm.
Now, anyone who knows me knows I despise brunch. I hate having to wait to eat until after 11am, I hate having to talk to anyone and feign interesting conversation on any topic before I've eaten, and I really hate to shovel in an entire day's worth of food before I've barely woken up. I also hate crowds of hungry people who think that because it's brunch they don't have to shower. And that, because they are "brunch people" (whatever the hell this means), their toddlers are too. Also, that their toddlers don't have to shower and are fully entitled to scream louder than the hip music that must be cranked to 11 in all establishments serving brunch.

That said, I happen to love certain brunch-type foods. In fact, let's not even sully these food items with the brunch adjective. They are just good hearty edibles that actually make for a fantastic low maintenance, highly delicious dinner that's as easy to prepare as it is certain to please just about anyone lucky enough to be eating at your table. On the cold winter evening-after long walks-and Xmas shopping-menu today: roasted sweet & white potatoes, dill and mustard tofu (or real egg) salad, and Jackie's killer bloody mary, (make em virgin if you've got holiday programming to watch or are planning on using any heavy machinery).

Ingredients: (Serves 4 or 2 very big eaters. Right here!)

Roasted Sweet & White Potatoes
6 organic sweet and white potatoes (3 each)
Olive oil

Pre-heat the oven to 450 degrees. Wash/scrub potatoes (do not peel) and cut into chunks. Mix with about  a tablespoon of olive oil and salt and pepper. Place in a lightly oiled baking dish. Cook for 30 minutes. Stir. Cook for another 20-30 minutes until potatoes have turned golden brown and are becoming crispy on the outside.

Dill & Mustard Tofu (or real egg) Salad
1 box firm organic tofu (drained) or 6 hardboiled eggs
2 heaping tablespoons vegan (or regular) mayo
2 heaping tablespoons of good quality German mustard
1-2 large pinches powdered mustard
Turmeric (for color if using tofu)
Dried dill weed to taste
Salt/pepper to taste

If using tofu: Boil water. Pour over drained tofu (to kill any bacteria) and let sit for 2 minutes. Drain and pat dry. Place in a bowl and mash.
If using eggs: Hopefully you know how to make a hard-boiled egg. Peel eggs when finished. Place in a bowl and mash.

Add mayo, mustard, and dry mustard. Add more mayo or prepared mustard to your taste. Add turmeric (a couple of good shakes, if using tofu) and add dill weed to your taste. Also salt and pepper. Again to your preference.

Jackie's Killer Bloody Mary
Very Veggie Low Sodium Organic Veggie Juice by Knudsen's (or good old V8 if you're hard up)
Worcestershire Sauce
Lemon juice
Hot sauce
Olives (jalapeno stuffed is always nice)
1 jigger good quality vodka

Obviously, the quantity of all of the above depends on your taste. I happen to love spicy and strong so my jug o the good stuff is a nice full glass of juice, 1 tblsp Worcestershire sauce, 1-2 tablespoons horseradish, juice from a quarter of a fresh lemon, hot sauce, and a couple of delicious oil cured spicy olives. If you're using vodka, add it after combining all of the other ingredients (except olives).

Dinner is served! And you're actually awake enough to enjoy it. No toddlers or tipping required.

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