This is the first Easter I can recall in my entire life where I have literally had nothing (huge emphasis here) to do. The boys are traveling for spring break, our family is far away, and our friends are with their own young children. I am typically Martha Stewart on crack…cleaning, cooking, assembling Easter baskets, ironing napkins, plucking flowers from the garden, and psychotically photographing every second (at the risk of absolutely missing the moment itself). But this year…well, this year is different. And as one of my dear friends said, it’s 3/4 amazing and 1/4 terrifying.
Now, I don’t know if we’ve met, but let me state for the record, I am not good at doing nothing. I twitch at the thought of stillness. My husband has taken to calling me the Energizer Bunny, which I’m pretty sure is not a compliment.
And yet still the idea of doing nothing sounded good to me…problem being, I could not execute. So instead I became executive director of a seemingly small home improvement project, thinking it would serve as my NBD blog post, but let’s be honest, it’s turned out to be a BFD- big fucking deal. More to come on that. **STAY TUNED
So while my husband painted (that’s your hint), I whipped us up a quick little brunch. And it was so beautiful and colorful and healthy and cheerful, I had to share.
Let’s start with our cocktail. A Greyhound seriously might be the most refreshing drink ever, but you cannot use anything but fresh grapefruit juice.
Start by washing and halving your grapefruits.
Then juice them (If you don’t have this Aroma juicer, you need to really step up your game).
You’ll end up with something like this.
Fill glasses with ice and cover with vodka and a splash or two of St. Germain.
Fill with grapefruit juice and treat each sip as a blessing.
Next up: berries, cottage cheese, and nuts. In my opinion this is the only cottage cheese worth purchasing.
Place in a bowl with cottage cheese and sprinkle with whatever nuts you have on hand (almonds, pistachios, or pecans).
Now we’re ready for avocado toast.
Slice the bread and toast.
Cook the eggs.
Get out your flake salt, pepper flakes, and avocado.
Spread avocado on the toast and sprinkle with salt and pepper.
Cover with egg and voila….