Breakfast is usually a quick endeavor at home on weekdays. I wake up, take a shower, eat my cereal, brew the coffee, prepare Renata’s sandwich and pack her lunch as she steals away a few more minutes of sleep.
Sundays, however, are a different affair. I wake up at around 8, prepare the laundry and take it downstairs. While the clothes are washing, I set to prepare a more elaborate dish, which could go from Santa Fe burritos, simple pancakes with a side of fruit and sausages, a frittata, a quiche or whatever else I feel inspired to make as I plan my shopping list the day before.
It is my way of starting the Sunday with something we can both enjoy slowly while watching a movie or what has become sort of a tradition for us on Sunday – CBS’ Sunday Morning news show, followed by Face The Nation, one of the many political shows that run on American TV on Sundays.
This regular routine is almost never broken, even if we come back home late. Once we attended a party promoted by a Brazilian friend and only made it back around 3 AM – but five hours later I was up and running, even if I am not what you would call a morning person. Thing is, I think Sundays are too special to waste in bed. And there is also the factor that I have to be out the door by 11:15 to go to the Church of Our Lady of Pompeii, where I regularly perform Brazilian Catholic music.
Sure, I know some people would prefer to sleep until noon and drag themselves to the nearest brunch or simply buy a sandwich at a nearby deli (I sometimes do that on Saturdays), but that is just not how we roll. The sole exception comes when we decide to get tamales from a nearby Mexican grocery store – but I will still cut up some fruit and make some freshly brewed coffee.
Mushroom and egg bake
(Adapted from Grandma’s Kitchen)
2 scallions, chopped
4 ounces mushrooms, sliced
1 tbsp. vegetable oil
1 cup cottage cheese
1 cup sour cream
4 large eggs
2 tbsp. flour
½ tsp. salt
½ tsp. black pepper
Hot pepper sauce, to taste
Preheat oven to 350 F. Lightly grease large baking dish. Heat vegetable oil in medium skillet and add scallions and mushrooms, stirring until tender. Process cottage cheese until smooth. Add sour cream, eggs, flour, black pepper and hot pepper sauce until combined. Stir in scallions and mushrooms. Pour egg mixture into prepared baking dish. Bake until knife inserted in center of dish comes out clean (about 40 min). Let stand for about 5 minutes and serve with a side of fresh fruit.