Well, There You Go

Deviled Eggs!

Martha Stewart recipes for Sunday brunch:

Asparagus, Leek, and Gruyere Quiche

Spinach and Swiss Quiche, the current contender

Swiss Chard, Mushrooms, White Cheddar Quiche

and the pictured Potato Gratin

Instructions on how to make clemenetines confites, which mostly sound amazing:

” You could suck the juice right out of their centers, where their pulp had completely turned to a fabulously intense thick clementine flavored goo, sectioned vaguely into cells… absolute divinity. It was like admiring a master’s work and then remembering that indeed these were natural fruits, taking you that much closer to the great master himself. Definitely a glimpse of the divine. I think I ate a few more but I can’t tell you how many.”

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via.