As I mentioned, Alex & I picked up some charcuterie; I did not mention what we bought (namely, Jamon Iberico and Lomo, pictured above). For reasons of aesthetics and taste, I prefer the Jamon, its deep pink striped with creamy fat. The lomo, though, sliced to translucence, reminded me of stained glass; in the photograph it makes little Venn diagrams of meat. I’m getting dreamy here, but don’t fault me — wouldn’t you feel the same in the presence of such beautiful meats?
We woke late on Saturday, having stayed up ’til the wee hours hanging out and snacking: on leftover pasta, bread cuttings, and cardamom ice cream (Three Twins) with cookies crumbled right into the carton. I’ve never done that — added cookies right into the ice cream — and it was novel in a way that much of my snacking isn’t.
All this is to say that, on Sunday, when we did wake up, we woke late. Launched into a cleaning frenzy, wiping all the surfaces and hiding the jars of bacon grease. (Note: how does one dispose of all that grease?) While I made the waffles, Alex made a strawberry-persimmon compote. His plan was to inject the waffles with said compote, which, though an admirable idea, didn’t pan out — the waffles were too thin.
Slender waffles aside, brunch was a roaring success. On the menu were the waffles (made using the Joy of Cooking recipe) + compote and fresh whipped cream; stacks of smoky bacon and the aforementioned charcuterie; truffle-topped goat cheese and triple-cream brie; banana-nut muffins, made by NDW himself, and pastries Nathan brought from the Marina farmers market; beautiful, late-season strawberries; and coffee and mimosas, of course. Brunch without mimosas is a semblance of its namesake. Brunching at home has many perks: you can sleep later; you can avoid the lines of Ritual-fueled hipsters; you can choose exactly what you want to eat in exactly what quantities. Most importantly, perhaps, you can linger over your meal for as long as you’d like without fear of being rushed. We sat down to brunch around noon, and when we pushed ourselves from the table it was well past two. Mildly sleepy and fully sated, I’d had the chance to really savor my meal and the time with my friends. I was ready for the day.