Brunch and Bubbly

Although February is a short month, it usually feels like it drags. Not this year though! The Sailor and I have been really busy--we traveled two weekends and entertained two weekends, which has made the time fly by. A couple of weeks ago, we planned a wine tasting complete with a six-course appetizer tasting menu (more on that to come!) And I had my girlfriends over for a champagne brunch this past weekend.

Needless to say, much of the inspiration came from Pinterest.

The decor...

Inspiration: Tissue Paper Banner
 Saturdays are for Mimosas sign

My chalkboard sign was made from an old picture. After scratching up the glass with some sandpaper, I sprayed chalkboard paint on the glass and used some gold metallic spray paint to spruce up the picture frame. Here's an easy step-by-step tutorial. 

The party favors...

Inspiration: Celebrations at Home

These tea bag party favors stuffed with cookies take a bit of time, but they're so cute! I used a paper cutter and hole punch along with some craft supplies I had on hand-- scrapbook paper for the tea bag, embroidery floss to hang the tag and some double-sided tape to keep it all together. The sweet surprise inside-- two Pepperidge Farm Milano cookies!  

The menu...

Ham and Asparagus Strata 

Healthy Greek Yogurt Chicken Salad on Croissants

Pancakes and Warm Maple Syrup

Cinnamon Rolls from Leah's Cakery (to.die.for) 

Fruit Salad

Ham and Asparagus Strata 

12 eggs
1 1/2 c milk
1 T fresh tarragon
12 t salt
1/4 c pepper
8 oz deli ham
1 lb asparagus, trimmed and cut into 1/2" pieces
8 oz swiss cheese, shredded
6 oz challah bread cut into 1 1/2" cubes (7 c)

Coat 2 1/2 qt baking dish with cooking spray. In a bowl, lightly beat eggs, milk, tarragon, salt and pepper. Stir in ham, asparagus and 1 c cheese. Stir in bread cubes until well coated. Pour mixture into dish, sprinkle with remaining cheese. Cover, refrigerate 3 hours or overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake covered for 45 minutes. Remove foil and bake 15 minutes or until golden. Let stand 10 minutes before serving.

Serves: 8
Calories: 335
Protein: 26 g
Fat: 18 g
Carbs: 16 g
Sodium: 816 mg
Chol: 371 mg
Fiber: 1 g

Unfortunately, I didn't get any photos of the party. It took some planning and prep, but it was such a fun way to spend a Saturday afternoon!