Dining and Opining

My good friend and colleague Kellen Backer has a fascinating new pictorial essay up on Refinery29 about the History of Brunch ! Check it out! You'll see examples of brunch menus and photographs from across the century, along with historical commentary about the social place of women in each of these eras. And even a glimpse of the [bleak] future: 1930s Menu: Tomato & Clam Juice Mocktail, Anchovy & Chutney Rolls, Black Bean Soup, Sautéed Kidneys, Indian Rice & Minced Celery, Fresh Fruits With Kirsch, Egg & Mayo Aspic*, Coffee 1960s Menu: Bloody Mary, Eggs In Ham Cups, Fried Apples, Jell-O Mold.      1980s Menu: Creamy Scrambled Eggs In Baked-Potato Boats, Pineapple Shell, Champagne, Coffee. 2115 Menu: Nutrient-Rich Sludge, Petri-Dish Protein, Freeze-Dried Fruits, Water. 

A recipe from a recent class I taught for the  Cowboy Cooking School  at Oklahoma State University ( see blog post here ):

A recipe from a recent class I taught for the  Cowboy Cooking School  at Oklahoma State University ( see blog post here ):