Brunch Club October: The Pumpkin Patch

How far will people go to decorate for Halloween?

"A 75-year-old dead man sat decomposing on his Marina del Rey balcony for days because neighbors thought the body was part of a Halloween display and didn’t call police."

This is a story Andy brought to our attention at brunch last Sunday. According to this article, the body was in plain view for all to see. Other articles claim the gun shot wound to the man's eye was thought to be self-inflicted.

Call us lame, but we were not ready to go to such great lengths this year to decorate for Halloween. We stuck with good ole fashion pumpkin carving.









One very sweet dog sat aside and watched.



But first came the feast. Hosting brunch has become a huge deal these days. Sube hosted this week. Let me just say that at this rate, our once-a-month brunches may be my only meals I eat. I feel like I am still stuffed 4 days later. Here is the breakdown:

The Bite Me Favorite for this Month goes to:

Fried Cheese Grits by Sube


I mean...come on. I don't need to explain why this was nothing but awesome.

Collard Greens and Gruyère Dip Baked Inside of a Pumpkin by BreAnna



Crepes and Sugar by Sube



Savory Corn Pancakes by Sube



Carrot Cupcakes by Natalie



Apple Crisp by Emily



Delicious Cake with a Fancy Name I Don't Remember by Sueb



Portuguese Sweet Bread by Sube



Hummus by Sube



I cannot believe this, but I did not snap a picture of Andice's dish...AGAIN. They brought delicious pumpkin pancakes. DELICIOUS.

Everything But Pumpkin Frittata by Lindzachary



12 large eggs
olive oil (for coating pan)
1 large zucchini, sliced thinly
1 large potato, sliced thinly
2 small tomatoes(one chopped, one sliced for the top of the frittata)
1 C feta cheese
1 onion
1/2 C chopped black olives
1 small green bell pepper, chopped
2 mushrooms, sliced
2 cloves garlic (minced)
1/4 tsp paprika
salt and pepper to taste

Saute onion, green peppers, garlic in a large cast iron skillet (at least 13" in diameter)over medium/high heat for about 2 minutes.
Add the potatoes and and continue to saute for another 2 minutes.
Add the zucchini, mushrooms, olives, and the one chopped tomato and saute until all the vegetables are tender.
Meanwhile, beat the eggs in a large bowl. Then mix in the paprika, salt, pepper, and 3/4 C of the feta cheese (reserving 1/4 C to sprinkle over the top).
Once the veggies are finished sauteing, turn the heat down to medium and pour the egg mixture over them into the skillet.
Gently place the tomato slices over the top of the fritatta in the skillet, and sprinkle with the remaining feta cheese.
Keep the skillet on the stove top for about 5 minutes, and pre heat the oven to 400 degrees F.
Move the skillet into the oven to bake until the eggs are set (about 10-15 minutes).
Turn on the oven broiler for 2 to 3 minutes (just enough to barely toast the cheese on the top of the fritatta.