I'm having one of those super-busy weeks where I can't believe it's Thursday already.  That said, it's no surprise that I haven't yet posted about the Boozy Blogger Brunch I attended this past Sunday at the Clover Club, organized by The Dizzy Fizz.  Not only was this a great chance to catch up with old friends and meet new ones, but we got to learn about Sombra Mezcal and Partida Tequila, while sipping on cocktails made just for the occasion by Julie Reiner (the Oaxacan Daisy - Sombra mezcal, Cio Ciaro Amaro, raspberry syrup, lemon and blood orange juice – and a Bloody Maria – Asian-influenced bloody mary w/Partida).  And to top it all off, we had a delicious brunch: a bacon tasting of maple bacon, pepper bacon, and duck bacon; deviled eggs four ways; and I chose to have the pork and grits topped with a poached egg. 

Really, is there a better way to spend a Sunday?  Many thanks to Selena for putting together a kick-ass event, to the Clover Club for hosting, and to Sombra and Partida for taking the time to speak to us.  I haven't even had time to download my pics from my camera, but thankfully, Lush Life Productions takes much better photos than I do.  All photos by Lush Life Productions.

This weekend:  Karaoke; Yerba Buena; truffled eggs, bacon & buttermilk biscuits; Champagne cocktails at Apotheke; Matsuri; Blind Tiger; Sombra & Partida brunch at Clover Club; sake; Convivium Osteria. 

And zero trips to the gym.  Oops.

These spherical beauties didn't make it into my last Mix it Up column but I thought they needed a moment in the spotlight.  Pretty, huh?

One of the highlights of this past weekend was yesterday's all-day brunchfest.  It began even before my co-chef arrived at 9 a.m. (guests weren't due till 1, but he was slightly overeager about our cooking schedule), when I put two trays of thick-cut bacon in the oven at 200 degrees.  This bacon then proceeded to cook for about 4 hours, caramelizing into the most delicious bacon ever. 

I have to thank my friend Rachel for this recipe — and I promise you it's well worth getting up early for.  If you can flip it once during the four-hour cooking time, great, but if not, no worries.  And not only is the end result amazing, but it'll fill your home with bacony aromas while it cooks (and while, ideally, you go back to sleep). 

There are times I hate my kitchen.  It's tiny.  It barely has any counter space.  The cabinets are awkwardly designed.  There's no dishwasher.  It's practically impossible to have more than one person cooking in it comfortably (well, there are exceptions).  That said, the one thing I absolutely love about my kitchen is the fact that absolutely everything you need is within arm's reach.  Literally.  And it's microscopic size has never stopped me from tackling a meal!

Want.  Now.  Chanukah is almost over and I haven't had any latkes yet – I used to have a latke party for years until I got sick of having my apartment smell like a fry-o-lator for days afterwards.  I will love you forever if you can get these into my greedy little hands today, especially if I don't have to make a special trip to Russ & Daughters to pick them up.  (PS –  My birthday is coming up, in case you need extra incentive).