I think I hit that wall long ago. In recent years I’ve noticed that most of my socializing revolves around brunch. Brunch is a good time to get together with people because:
No one’s not drifting off — which old people tend to do after 10:00 pm.
Food options are awesome – it’s the only time you can have baked goods with whipped cream, chocolate and syrup and legitimately call it a meal.
It’s late enough in the day to start drinking, but early enough in the day for the drinks to wear off, giving you some productive afternoon time before the evening drinking begins.
Brunch drinking is totally different from night-time drinking. There are a whole range of drinks specifically designed just for brunch: Bloody Marys/Cesars, Mimosas, Bellinis, Sangria, Mojitos, Morning Martinis, anything you can make in a blender, anything you can add to juice or coffee, any kind of beer and wine – especially Rosé.
Brunch starts mid to late morning and can finish in an hour or you can make a whole day of it. (in which case there will be no productive afternoon break).
Hosting brunch is a lot easier than hosting a dinner party.
Or, if you want to go out, there are so many amusing brunch places to explore – surprising places sometimes, where completely different things happen at night.
Brunch takes care of two meals at once, saving both time and money.
And, finally, you can have lots of good-time party fun and still get to bed by 11:00.
Here’s a recipe for Goat Cheese, Roasted Pepper & Baby Spinach Frittata that I think I got from the LCBO Food & Drink magazine.
¼ cup milk (or milk-like product)
Salt & pepper
1 roasted red pepper cut into thin slices
Handful of baby spinach1/2 cup creamy goat cheese
1 Tbsp. butter (or butter-like product)
2 Tbsp. thinly sliced green onion
Whisk eggs, milk, salt & pepper. Stir in roasted pepper, spinach and half the goat cheese. Melt butter in frying pan, (cast iron is best) add onion and stir around for a bit. Stir egg mixture and dump into medium hot pan, making sure all the stuff is evenly distributed. Cook until barely set and then stick the whole thing under the broiler for half minute or so until the top gets a bit brown. Sprinkle the rest of the goat cheese on top. Let it cool for a minute before cutting into wedges