By Hairee Lee

When I think brunch, I think friends and family and gluttony. You wake up late, shuffle into the bathroom for a long, luxurious shower, then mosey over to a cafe or a diner, or if you’re in Vegas, to Lynn Hotel, where people you love are there waiting for you while sipping mimosas. There, an efficient waitress serves you pouched eggs, which you can’t seem to master in your own kitchen but the cook has, and a stack of pancakes that is promptly drowned in syrup, a plate of just bacon, and endless refills of said cocktail. All this at the crack of noon.

For more photos of this event, go to Flikr.

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By Hairee Lee

When putting together the table setting for the al fresco brunch, Melissa wanted to keep the color scheme as bright, summery, and yellow as possible. The ocean blues and various greens added chromatic counterpoints to the predominant and cheerful yellows in the place setting and the center piece.

For more photos of this event, go to Flickr.

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By Hairee Lee

We’ve all had some variation of the fruit salad at some point. The beauty of it is that you can pretty much throw in whatever fruit you like. The trick to making it tasty is to balance the textures, sweetnesses, and colors. Sticking with seasonal fruits also makes gustatory sense since they’ll be the tastiest and freshest. For Dinner 12: Sunday Brunch, Laura thought of all that and then some, in her usual fabulous form, by serving hers in the watermelon rind from which she’d balled out all the flesh.

It not only looks great, but you can chuck the rind afterwards with one less dish to clean.

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