Actually, this day had a high of 108. Not exactly pleasant. But what do we do on a day where it’s too hot to do anything outside? Stay inside and eat with friends. I made a little brunch with a few friends and we drank hot coffee and dreamt of a cooler time.
My brother’s friends were in town visiting to check things out in Austin, so we had a full house for breakfast: everyone brought their dogs too so there was a LOT going on. I got home Friday night around midnight and decided I should make bread right then. Then had to work the following morning so I didn’t get home and get started cooking until 11:15. Brunch started at noon. I changed menus on the fly so my hands would be freer to enjoy the company and sit and chat.
When possible, I always prefer to do the prep work ahead of time and I often choose menus that involve slow cooking etc so that by the time folks come over, I’m ready to drink wine (coffee in this case) and sit and relax- for the most part. So this was a nice, flexible, hands free kind of meal.
On the menu:
honeydew (2 Happy Children Farms);
Frittata (Gunderman zucchini, Swede Goat Farm chevre, chorizo from Dai Due (holy yum), and onion from a friend’s garden);
Nutella and Banana sandwiches on Kinni-kwik bread;
Texas Coffee Traders super dark roast;
Peaches and figs stewed in honey and browned butter.
Grilled Nutella and Banana Sandwiches
I tried both cooking the bananas and using them raw. Raw and ripe was the way to go. The bread did not need to be buttered, but I greased the non-stick pan a wee bit for the best results.