I am, by all accounts, a savory brunch person.
Maybe someone can explain this phenomenon to me, because my sweet tooth is out of control, yet I very rarely order or make sweet brunch food. Maybe I avoid it subconsciously, because I know I’ll end up falling asleep right after I eat it (can someone say sugar crash?). Maybe it’s because I really appreciate a perfectly-cooked egg, especially when it’s oozing down a mountain of mashed avocado or smoked salmon and hollandaise. Or, maybe I just appreciate it when someone ELSE is responsible for perfectly cooking that egg for me. I don’t know.
Some days though, I do get a hankering for something sweet that only the french toasts, pancakes, oats, and pastries of the world can satisfy. And some days, I truly can’t make up my mind. For those days, the brunch solution is clear:
I’m pretty sure I’ve loved Chinese takeout ever since I could eat solids. Sure, I was fed from day one by the best of the best – my mom has always been super creative in the kitchen, and my grandma made a legendary pot roast. But you and I both know how it is when you’re eating food out of a white box.
My aunt used to come watch me when I was a wee one, and whenever we ordered Chinese food she would always get us bean curd with steamed vegetables. I LOVED the stuff, and to this day, it’s still my go-to healthy takeout order. Of course, it wasn’t until the fifth grade that I found out “bean curd” was actually a fancy way of saying “tofu.” I was, of course, legitimately upset, because this meant I could no longer try to act cool by telling all my friends I hated tofu.
But I also grew up completely in love with sesame noodles. Carby, creamy, peanutty, salty, saucy, slightly crunchy sesame noodles. GAHHHH. So good.
As much as I love sesame noodles, though, they don’t truly love me back. Carbs on fat on carbs is delish (it’s my favorite, let’s be honest), but doesn’t look so good when you have a slinky recital dress to fit into. So, I decided to make my own version of this amazing dish using an ingredient that is brand new for me:
“I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.”
We’re less than two weeks away from Thanksgiving, and each year, this season brings up a ton of family memories for me. For whatever reason, the thought of shoveling all manner of carbs into my face whilst making dinner-table-inappropriate jokes with my cousins at the kids table (which I know I’m going to be at for ~10 more years at least, and am totally fine with) just screams NOSTALGIA… Ya know? It’s a natural human instinct. But for me, these memories can come flooding in at LITERALLY any given moment once November hits. Take for example, the other day, while I was buying a bag of persimmons.
When I was a kid and I used to go over to my grandparents’ house, my grandma and I would draw pictures together. One day we were drawing various fruits and veggies, putting faces on them, and giving them names. All the usual suspects were there: Broccoli Rob (GET IT?!), Tommy Tomato, Apple Anne, etc. But then I said to my grandma, “What about PERSIMMON PATRICK?” She looked at me surprised and slightly impressed, like, do you actually even know what a persimmon IS, seven-year-old Sarah? No, Grandma. No I did not.
In fact, I didn’t know what a persimmon was until college. I found one in the grocery store and tried it thinking it was going to be like a tomato. I was so deliciously, delightfully, beautifully wrong – persimmons are sweet, juicy, and just taste like autumn. Sorry that’s not more eloquent.
Contrary to whatever the holiday carols say, I must insist that autumn is in fact the most wonderful time of the year. The air is fresh and sweet, your hair stops frizzing, the leaves are pretty, Halloween happens, and DID I MENTION YOUR HAIR STOPS FRIZZING?!?! It’s also a free pass to become totally basic for two months out of the year, because everyone else is being basic too. Basically.
Part of me isn’t ready to let go of summer, though. With new school years come new responsibilities, and with this specific school year comes a new degree and decisions I don’t particularly feel like making yet. I mean seriously, didn’t I just graduate college? Wasn’t I JUST an unfertilized egg? EVERYTHING IS STRESSFUL.