Every December disappears in a blink. Between holiday dinners and various projects, my time management skills are seriously tested. That is why I love the idea of brunch – combining meals to save time! I put together this little menu featuring fruity breakfast recipes inspired by Post-Impressionist painters.
If you live in the Eastern Suburbs of Sydney and you see a Wentworth Courier while out and about then check out my interview on page 30. If you are not a Sydneysider you can read it here. I also had an article published in the December 2009 issue of Ceramics Monthly. As a tangent off of my dissertation, the article explores the work of contemporary artists who incorporate methods of repair and use into the finished product. From Bethan Laura Wood’s teacups that stain as you drink them to the delicate drips of gold lacquer on the Reiko Kaneko‘s pieces the idea of use as damage is disregarded and instead embraced. You can read the article online here.
{Post-Impressionist Brunch Menu}
beverage
Roasted Vanilla Orange Juice
bread
Lemon Poppy Seed Bread & Blueberry Honey Butter
dessert
Cherry and Nectarine Clafoutis
Yum! This would make a lovely Christmas brunch.
A lovely menu! I love the idea!br /br /Cheers,br /br /Rosa
I love brunch too! Not cause of time management, I just love any opportunity to eat lol. That lemon poppy bread looks seriously good.br /Congratulations on being published daaaaahling, thats awesome! I#39;ve always thought your perspective was really unique. You are the only one I know with an art/food blog.
Your brunch sounds perfect, and congratulations on all of your nice press! You deserve it. I love your blog.
Sounds like a heavenly brunch to me =D.
Megan, I just read your article for Ceramics Monthly and found it thoroughly intriguing. Those artists have some beautiful ideas behind the repairing and honoring of imperfection. What a fascinating dissertation! Oh, and thanks, too, for sharing this beautiful brunch menu. I#39;m going to have to try the blueberry honey butter…and the apple omelet!
Your brunch sounds so good to me,…I like it all,…very apart amp; ooh so festive as well!
The brunch sounds sooo good. Wish you were here to fix it for all of us. We are stuck with just normal boring things. Love you
Congrats on the interview and published article! This menu sounds lovely. Chockful of flavours and so interesting too.
Well done on the publication! And I LOVE the look of that clafoutis…