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“And I've never been all that passionate about brunch food in general." My mouth dropped open. "Then clearly you've never had good brunch food." He raised an eyebrow, obviously amused. That tiny gesture made something hot tweak below my stomach. Down, girl. "I've eaten brunch at some of the best restaurants in the world." "But not from my kitchen," I countered. Now it wasn't so much about caring about how he felt: it was about proving I was right. "Come on. We're going to make a full Ashkenazi breakfast spread. I'm talking blintzes. I'm talking challah French toast. I'm talking bagels and lox and shakshuka. I'm talking matzah brei." "I've never heard of that last one." "See? You have never had a good brunch.”

Quote by Amanda Elliot

Book:Sadie on a Plate
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Sadie on a Plate

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Amanda Elliot

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“The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.”

Food For ThoughtPastriesMenuBrunchJewish Food
Book:Love You a Latke
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“She had seen Southern men, soft voiced and dangerous in the days before the war, reckless and hard in the last despairing days of the fighting. But in the faces of the two men who stared at each other across the candle flame so short a while ago there had been something that was different, something that heartened her but frightened her — fury which could find no words, determination which would stop at nothing. For the first time, she felt a kinship with the people about her, felt one with them in their fears, their bitterness, their determination. No, it wasn’t to be borne! The South was too beautiful a place to be let go without a struggle, too loved to be trampled by Yankees who hated Southerners enough to enjoy grinding them into the dirt, too dear a homeland to be turned over to ignorant people drunk with whisky and freedom. As she thought of Tony’s sudden entrance and swift exit, she felt herself akin to him, for she remembered the old story how her father had left Ireland, left hastily and by night, after a murder which was no murder to him or to his family. Gerald’s blood was in her, violent blood. She remembered her hot joy in shooting the marauding Yankee. Violent blood was in them all, perilously close to the surface, lurking just beneath the kindly courteous exteriors. All of them, all the men she knew, even the drowsy-eyed Ashley and fidgety old Frank, were like that underneath — murderous, violent if the need arose. Even Rhett, conscienceless scamp that he was, had killed a man for being “uppity to a lady.”

AmericaCivil WarHomelandThe SouthConfederacyGone With The WindYankee
Book:Gone with the wind
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