Three cheers for brunch!

I love brunch. Actually, I love breakfast but I’m rarely able to enjoy breakfast. And on the weekends, I love to sleep in – which means that breakfast becomes brunch.

Anyway, I’m having my two oldest friends over for brunch today. By oldest, I mean that I’ve known one girl my entire life, and the other since I was eight. We don’t see each other nearly often enough these days, so I’m looking forward to seeing them.

I’m making French toast with boozy bananas (dark rum or orange liqueur? I can’t decide) and honey-glazed bacon. We’ll finish with lime-ginger sorbet, and wash everything down with mimosas.

The combination of good friends, food and stories – it’s going to be fabulous.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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