Gonna keep this brief because I’m pretty busy enjoying Michael’s company this week, but instead of having a private Sunday brunch as we usually do, we decided to invite a few people over to celebrate Easter. To complete the holiday experience, we made my Granny’s cabbage rolls, in addition to other awesome brunch eats.
In addition to that holiday standby, we had a tofu and avocado benedict platter, done all DIY-style (sauce not pictured).
Fresh fruit and fruit salad is always at home on a brunch platter, as are blueberry muffins, made by my friend Katie, and gluten-free to boot. Whee!
And if you’ve got an awesome hollandaise sauce, there might as well be some asparagus in the picture, too. Oh, and potatoes! No brunch feast is truly complete without them, just like the unpictured grapefruit-orange mimosas we all enjoyed.
Hope you guys had a blast this weekend, I know I did! And I’ll see you on Sunday for another brunch – it’ll be a solo mission, but that just means I’ll just have to cook up something extra awesome. 🙂