When does one start brunch preparation for a house full of snoozing rock-n-rollers?
That was my dilemma as I paced
waddled aroundthe kitchen, very pregnant, ingredients spread out on the counter, while four musicians slept soundly in the house (five if you count Jason, who had stayed up well past 5 a.m.). It was the summer of 2010 and our friend David Vandervelde, his band and a few other musicians were crashing with us after playing a show at The Bottletree. I hadn’t thought about that weekend in ages. Then in late spring I began seeing the band Delta Spirit popping up all over on the internet. I asked Jason if he’d heard of them, and he gave me a funny look and reminded me that one of their band members stayed at our house.
Well, shame on me for not attending the show, pregnant or not. I do remember a nice guy named Brandon who stayed with us, and now that I own and love Delta Spirit’s current album, I feel guilty for not remembering he was their drummer.
We’ve hosted other touring bands and musicians over the years, and I always end up overfeeding them. I can’t help it. I have this idea of touring – accurate or not – that it’s a major grind. Hours of driving. No-tell motels. A steady diet of greasy bar food, gas station snacks and energy drinks. I imagine at some point after weeks of touring, you long for a simple, home-cooked meal. A fried egg even.
So on that Sunday morning in 2010, I fried a few eggs. Well, technically, I baked them… on a bed of chorizo, crispy potatoes and caramelized onions. I also made my favorite scones and a few other brunch dishes that – surprise – I can’t remember. But for now, let’s focus on a great memory: the egg-chorizo bake.