My biggest buying error? A large set of cobalt glass dishes and accessories. Food doesn’t look appetizing on deep blue plates, and every child knows that milk appears revolting in dark blue glasses. If you’re interested in food photography, food doesn’t look good against turquoise plates either; unfortunately, I also have a set of those. I do use my turquoise plates, but don’t consider them a particularly smart buy.
Whatever you buy, ensure it works well with what you already have in your china and linen collection, making the best use of your money. If you love color as much as I do, brunch certainly is the time to splash it out! Even when we eat alone, Ron and I always try to set a pretty table, and always - without fail - light at least one candle by which to enjoy and give quiet thanks for our meal.
Ron’s Gourmet Brunch Eggs:
1 tbsp. canola oil
2 large mushrooms, coarsely chopped
½ large orange or yellow bell pepper, in 1-in. chunks
½ large red bell pepper, in 1-in. chunks
1 medium tomato, sliced into ¾-in. chunks (12 pieces)
8 large eggs, well beaten with salt and pepper to taste plus 3 tbsp. cold water
¼ c. coarsely chopped green onions (“spring” onions)
1 c. aged cheddar cheese, in ¼-to-½ in. cubes
Add oil to large skillet on medium-high heat. Fry mushrooms and bell peppers 1 min. Reduce heat to medium. Immediately add tomatoes and eggs, sprinkling with green onions and lifting several times with broad spatula to allow liquid to run underneath and top to cook. Add chunks of cheese shortly after eggs begin to cook. Eggs will take approximately 2 min. to cook. Ron says that under no circumstances should you overcook them. The eggs should be moist, but firm. Despite their name, these eggs are “lifted,” rather than “scrambled.” Serves 4.
Note: Ron serves this dish with freshly cooked sausages (turned frequently and cooked at medium temperature until golden brown, about 5 min.). He uses a spatter guard over the sausages, to minimize the mess of any sizzling, popping fat.
|Ron assembles his ingredients before he starts to cook,|
because this dish takes less than 5 min., in total
|While Ron cooks, my focus is on table-scaping|
|Just for fun, I added a couple of roosters to the table from|
my collection of table-scaping treasures!
|Meanwhile, at home on the range, Ron fries the sausages|
|This spatter-guard helps reduce the mess. Because it's silicone,|
it withstands high heat and pops right into the dishwasher
|Ron's Gourmet Scrambled Eggs and sausages provide a |
stick-to-the-ribs brunch for departing house guests