Weekend home brunches are my favorite.  On weekdays, I find myself rushed, cramming in some avocado toast or green smoothie while browsing the internet.  Not the most inspired combination, but my routine nonetheless.  On Saturdays and Sundays, I slow down --  if only for an hour. The spread is usually inspired by Joe's many breakfast food cravings and I'm happy to abide.  These mornings are some of the few times we eat breakfast together during the week.  Schedules can be so busy and disjointed that we forget to turn the dial down and share a moment.  We don't hover over computers or ipads, but instead read an actual, physical newspaper over an actual, real breakfast.  It can sometimes be just about sharing a small moment, especially if it's a delicious one.



concord grape & blackberry LEMONADE

Since summer is actually over, and I'm starting to eat things like mushroom stuffed pumpkin, it's about time I posted my lemonade recipe. This post is long overdue, as my schedule seems to be more and more insane as the hours pass (but no excuses!). Regardless, this recipe was a special one I concocted for my trip to the gluten-free potluck in honor of Shauna and Danny's new book, The Gluten-free Girl & The Chef. 


I think this was my first official blog outing, which made me incredibly anxious, but I knew I would be safe in an environment based around Shauna. Hers was the first blog I ever read, after becoming gluten-intolerant (or...finding out). I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself. I so admire that, being an incredibly private person myself. I've followed her ever since, and was excited by the idea to not only meet her, but to make something to share. As my concord grape obsession began with the summer season, I made a lemonade. 


Everyone I met there was amazing and it was great to connect with people about food.  I loved the event and I also love this concord grape lemonade for the end of a long Summer.



16 oz. fresh squeezed lemon juice
34 oz. filtered water
1 carton blackberries
1 carton concord grapes
1/4 cup brown rice syrup
1/3 agave or maple syrup
1/3 cup apple juice

1. Add concord grapes and blackberries to stove top and heat on low until they release their juices.
2. Strain through a sieve (use the leftover fruit as a compote). Set aside to cool.
3. In an extra large ball jar, combine lemon juice, water, syrups and apple juice. Mix well.
4. Add cooled blackberry & concord grape syrup. Add a few fresh concord grapes into glasses when you serve over ice.