Photos and story by Kerri Conan
My husband, Sean Santoro, and I make a big deal out of Sunday brunch together. Only we never eat the same thing. I recycle vegetables, soup, or salad from the night before as a base for poached eggs. (Mark’s recipe is unfussy and un-vinegary.) And Sean always makes himself bacon and something—an omelet or other eggy thing cooked in the pan drippings—and fruit, which I save for an afternoon snack, what with all the roughage going on already.

Last Sunday I simmered leftover sautéed broccolini in a last spoonful of tomato sauce and served it over Read More

Source:: Markbitt Man

Photos and story by Kerri Conan
My husband, Sean Santoro, and I make a big deal out of Sunday brunch together. Only we never eat the same thing. I recycle vegetables, soup, or salad from the night before as a base for poached eggs. (Mark’s recipe is unfussy and un-vinegary.) And Sean always makes himself bacon and something—an omelet or other eggy thing cooked in the pan drippings—and fruit, which I save for an afternoon snack, what with all the roughage going on already.

Last Sunday I simmered leftover sautéed broccolini in a last spoonful of tomato sauce and served it over Read More

Source:: Markbitt Man

Photos and story by Kerri Conan
My husband, Sean Santoro, and I make a big deal out of Sunday brunch together. Only we never eat the same thing. I recycle vegetables, soup, or salad from the night before as a base for poached eggs. (Mark’s recipe is unfussy and un-vinegary.) And Sean always makes himself bacon and something—an omelet or other eggy thing cooked in the pan drippings—and fruit, which I save for an afternoon snack, what with all the roughage going on already.

Last Sunday I simmered leftover sautéed broccolini in a last spoonful of tomato sauce and served it over Read More

Source:: Markbitt Man

Photos and story by Kerri Conan
My husband, Sean Santoro, and I make a big deal out of Sunday brunch together. Only we never eat the same thing. I recycle vegetables, soup, or salad from the night before as a base for poached eggs. (Mark’s recipe is unfussy and un-vinegary.) And Sean always makes himself bacon and something—an omelet or other eggy thing cooked in the pan drippings—and fruit, which I save for an afternoon snack, what with all the roughage going on already.

Last Sunday I simmered leftover sautéed broccolini in a last spoonful of tomato sauce and served it over Read More

Source:: Markbitt Man

Photos and story by Kerri Conan
My husband, Sean Santoro, and I make a big deal out of Sunday brunch together. Only we never eat the same thing. I recycle vegetables, soup, or salad from the night before as a base for poached eggs. (Mark’s recipe is unfussy and un-vinegary.) And Sean always makes himself bacon and something—an omelet or other eggy thing cooked in the pan drippings—and fruit, which I save for an afternoon snack, what with all the roughage going on already.

Last Sunday I simmered leftover sautéed broccolini in a last spoonful of tomato sauce and served it over Read More

Source:: Markbitt Man