Brunch is a funny meal. It is one of the only meals that confronts you with a very difficult choice: sweet or savory. Think about it. How often do you ask yourself this question when it comes to lunch or dinner. Sure, tea time can mean anything from sandwiches to Battenburg cake but with tea, you don’t have to choose. Everything is adorably tiny so you can sample everything. But brunch, brunch is a choice. And, if you’re anything like me, it’s a very difficult choice. Hashbrowns or maple syrup, it might be the most difficult decision you can make on Sunday and at 11 AM, potentially while hungover. It’s a lot of pressure, regret is looming behind every menu item. But believe me, when I say, these Sweet Corn Pancakes with Sour Cherry Compote will leave you with anything but.
Okay so, I’m going to kick off today’s post with a little controversy because that’s the kind of hard-hitting, dangerous site Rhubarb & Cod is. I mean, listen to the name. Tough, right?! Anyway, here is my potentially controversial thought: Sweet potatoes shouldn’t be fries. Shock! Gasp! Yes, I really did just say that. I think sweet potatoes are inherently ill-suited to the higher calling that is being a french fry. They have too much moisture, they’re too prone to burning, and finally, they just don’t taste right. But that’s not to say I’ve turned my back on the tuber altogether. I mean, obviously, I haven’t. Today’s recipe is Smoked Sweet Potatoes with Black Beans and Honey Bonnet Butter. The sweet potato can be many many things, just not french fries.
Hey, so quick question: Did Easter sneak up on anyone else this year? One minute your making heart-shaped everything, the next you’re trying to justify that last handful (!) of Mini Eggs. But then again, how often does Easter happen on the first weekend of April? I was so clueless about Easter’s early appearance that I accidentally booked a vacation to Mexico during it. Yes, I’m writing this from Tulum. Don’t worry, I haven’t locked myself in a hotel room. I am indeed outside taking full advantage of the vitamin D. But I had to pause to share these Braised Mushrooms with Mozzarella Polenta with you because you probably have a holiday dinner to plan. I don’t, so I have excess menu-planning energy.