Happy Easter, everyone!!
I know we did BLOG Easter a few weeks ago with this deeeeelish quiche, but today is actual real-life Easter for us, so I couldn’t resist doing it up with another decadent brunch recipe! Sweet, not savory, this time. Because brunch is meant to include eggs AND French toast. Why choose when you can have both? Such is the beauty of brunch!
Today, we brunch. And pi(e). All at once!!
I wanted to make a delicious, decadent recipe for Easter brunch to share with you guys today, and couldn’t help but notice that tomorrow is the biggest nerd holiday of the year – pi day!! Since I am all about the two-for-one bang for your holiday buck (and am also a giant nerd), this “breakfast pie” (a.k.a. quiche) was just the ticket.
Are you finding yourself in the midst of a too-much-leftover-ham problem this Easter Sunday afternoon?
Well, to be clear. Extra ham is not so much a problem, PERSAY, as an opportunity. An opportunity to make as many delicious hammy things as possible in the name of efficiency and non-wastefulness. These few post-Easter days aren’t QUITE as exciting as the post-Thanskgiving turkey-leftovers days, but they are pretty darn close if you ask me.
Making good use of all the incredible California avocados ’round here! My fave way to eat them: smashed on whole-wheat bread, topped with liberal kosher salt, fresh cracked black pepper, and red chili flakes. YUM.
Happy April! I have to say, I am pretty pumped to see March go. A lot of exciting things happened, but moving, starting a new job, and dealing with a super fun and timely ant invasion in the same month has been…taxing. I’m ready for Spring, new beginnings, and a figurative breath of fresh air. I hope you’ll join me in a cheers to that! Here are this week’s Foodie Favorites…let’s just say I’ve got your Easter back covered, yo.
My #1 carrot cake find this week (besides, ya know, these): carrot graham layer cake. I must try this graham flour!!
Also, drooling over these carrot cake scones. Let’s carrot cake everything, okay?