{hello & early morning musings}

. . . while it may be infinitely easier to slow things down {just a little} on weekends, during a busy work week, there is the wonderful opportunity to find a perfect balance, and while there is always time for cups of coffee and spring bouquets, after reading this earlier in the week, have come to the realization that, now more than ever, there might be more time set aside for breakfast and the morning paper, for afternoon tea away from the office and more late lunches on terraces, and time spent in the sun, especially with summer soon on its way . . .


{images: getty images; *peanut (lauren) on flickr}

{table for two: le petit déjeuner | breakfast}

monday morning: toasted pistachio and honey yogurt

. . . after sunday's luxuriously languid ways, monday mornings are often a whirlwind of flying clothes and pretty mary janes, {and this morning}, finally settling on a long pleated skirt and side-swept bangs fastened with glittery barrette, with only enough time for a very strong french coffee -- and must confess -- often miss breakfast . . . but if there were time in the morning, there would most definitely be {at the very least} a mango smoothie or, even better, toasted pistachio & honey yogurt, but, happily, on the weekends, there is always time for sunday brunch . . .



{sunday brunch: poached eggs with bacon & toasted pecan pancakes}

serves 2

1/2 cup all-purpose flour
1/3 cup whole-wheat flour
5 teaspoons sugar
1 1/2 teaspoons baking powder
coarse salt
3/4 non-fat buttermilk
3 large eggs
1/2 pure vanilla extract
1 1/2 teaspoons butter, melted, plus 1 teaspoon vegetable oil
1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
6 strips thick-cut bacon
pure maple syrup, warmed for serving
toasted glazed pecans, for garnish (recipe follows below)

{one}
preheat oven to 200°f
whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside
whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture;
using a rubber spatula, fold in chopped pecans; set batter aside

{two}
cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side; let drain on paper towels; transfer bacon to a baking sheet in oven to keep warm

{three}
heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat; working in batches of 2, pour in 1/4 cup batter for each pancake; cook until small bubbles from, 2 1/2 to 3 minutes; flip; cook until golden brown, about 2 minutes; transfer to baking sheet in oven to keep warm

{four}
fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering; break remaining eggs into separate cups; pour eggs into water; cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes; using a slotted spoon, transfer eggs to a paper towel to drain

{five}
place 2 pancakes on each plate; drizzle with warm syrup; arrange bacon over pancakes, and place poached egg on top; drizzle with more syrup, if desired, and a sprinkle of salt; garnish with toasted glazed pecans



{toasted glazed pecans}

1/3 cup pecan halves
2 teaspoons lightly beaten egg white
1 teaspoon pure maple syrup
1 teaspoon vegetable oil
pinch of coarse salt

{one}
preheat oven to 350°f; toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes

{two}
whisk together egg white, syrup, oil, and salt in a small bowl; add pecans; toss to coat; toast on sheet, stirring occasionally, 8 minutes;
let cool completely

......................................................................................................

{p.s.} previous table for two features:
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: toasted pistachio and honey yoghurt, scan by this is glamorous from new food fast by donna hay; bacon & eggs, scan by this is glamorous from martha stewart living, february 2006, photography by gentl & hyers, recipe from martha stewart living; vanilla coffee, scan by this is glamorous from new food fast by donna hay}

{croissants on a friday morning}

. . . and as we reluctantly bid summer the fondest of farewells, farewell, also, to magical mornings like these, until the warm summer sun shines again . . .

{p.s.} breakfast in paris

{image: maisons côté sud 2006 via linen & lavender}

{croissants on a friday morning}

. . . has only been a little while since our last breakfast in paris, but any time away from paris is far too long and while we may not be having our croissants and café au lait in the jardin du luxembourg this beautiful summer morning, we will be packing our weekend carryalls for a little time away . . .

{p.s.} don' you just adore the rhinestone detail against the wicker?

{one last thing:} weekend wishes & links to follow xo

{images:1 - taverne agency via living art interiors; 2 - heather bullard via everything fabulous; 3 - oliveaux}

{inspiration: weekend brunch}

. . . whether Paris or New York, or a perfectly leisurely morning at home, one of the best things about weekends is late morning brunches -- strawberries and scones, chandeliers and carrera, mimosas and pretty gold-rimmed tea cups, and most of all, freshly baked and buttery croissants . . .

{p.s.} weekend wishes & a perfectly wonderful collection of links to follow -- check back if you like xo

{image: paris hotel boutique}