Susan wrote:

>> The first-draft brunch menu is:
>>
>> Moscato d'Asti with Strawberries
>> Homemade Chicken-Apple Sausages
>> Multi-Grain Toast
>> Fried Eggs
>> Steamed Asparagus
>> Blintzes with Sherry Apricots and Toasted Almonds
>> Coffee
>> Pomegranate Juice
>>
>> The first-draft dinner menu is:
>>
>> Spring-Vegetable Minestrone
>> Lettuce with Spring Peas, Pea Shoots, Yellow Beets, and Mint Vinaigrette
>> Angel-Hair Pasta with Asparagus and Lemon-Garlic Oil
>> Veal with Egg Sauce[1]
>> Stewed Artichokes with Lemons, Carrots, Fennel, and Anchovies
>> Easter Focaccia[2]
>> Ricotta-Chestnut Cheesecake with Honeyed Whipped Cream and Shaved
>> Chocolate
>>
>
> It looks lovely but I must confess that if I ate the brunch, it would be
> about two days before I was ready to eat the dinner. And I'm a hearty
> eater and charter member of the clean plate club.

I figure on having brunch around 9:30 AM, and dinner around 8:00 PM or even
later. I'll be coming off a graveyard shift the night before, so I'll make
the cheesecake and start the focaccia after we finish brunch, then go to
bed.

I did modify the brunch menu, but only slightly: I'll make poached eggs
instead of fried eggs; I think they'd accompany the asparagus better.

Bob