ORIGINAL SANDOS: BREAKFAST FOR DINNER Friday, November 02, 2012
Perhaps the most clever and widely accepted of all portmanteaus is “brunch.” It’s neither breakfast, nor lunch, but, rather, a little bit of both, with mornings letting themselves go, as they loosen their belts and spill into the afternoon. But, as a rule, portmanteaus simply don’t have the perfect punch that brunch does.
So what about those times, after the clock’s struck 5, when you’re craving not a cheeseburger or a steak, but something sweet? Something that our moms made for us on lazy, snowy Saturday nights. Something you could carpet with maple syrup. What are you supposed to call a dinner like that?
Well, brinner’s been bandied about, but it doesn’t have the same succinct oomph that brunch does, now, does it.
You could call it brekkie-brekkie-din-din, but you probably shouldn’t. Not unless you want your server to hate you.
So let’s just stick to calling it what it is: “Breakfast for Dinner.”
Which is? Two sausage links, a sunny side-up egg and two slices of our now-famous Crème Brûlée Brioche French Toast, which we griddle and sprinkle with powdered sugar and maple syrup.
So the next time you find yourself wondering what to eat on a cold, lazy night, skip heating up last night’s pizza and join us for an evening of breakfast instead.
Besides, that pizza’ll be waiting for your when you get home, and you can eat it the way it was intended to be eaten: cold, with a hot cup of coffee, just after the cock’s crowed.