Submitted by Stephanie Beck
When I was a child, my father would recreate a fun breakfast recipe he and his brother created when they were young. He called it “brunch,”even though it would always be made for breakfast, not brunch - but they dubbed it “brunch” as children, and the name stuck. The creation was a mixture of bologna, hash browns, eggs, butter, and lots of spices all fried up in a pan. Every Saturday morning, my house filled with the spell of brunch, and my brother and I would watch cartoons as we awaited to be served our breakfast mixture.
When a food is created by a family member, it cannot be matched by anyone else. My grandmother would try to create brunch for myself and my brother, but it was never like our father made it. Even though there was no “set” amount of bologna or hash browns or spices that had to be put in the mixture, his familiarity with the mixture gave it the same old brunch taste every time.
Brunch was not a part of my father’s German heritage, like some other special foods he made, such as German Dumpling Soup - it was just something thrown together for fun.