Stone Soup by Jan Eliot for March 09, 2025

Sunday brunch at our house is likely to be the big fancy meal of the week. Almost always “two eggs and something”. Maybe Taylors Ham or a slice of real ham, maybe bacon, maybe sausage (in casing or as a patty). Often with a potato patty. And OJ. And a “sweety” of some kind for dessert. The rest of the week, breakfast and lunch are “makeyerown” and dinner is simpler than Sunday brunch… with water to drink. Spouse is too wise to ask me what we’ll have (unless I’m about to be volunteered to make it) but I do occasionally get asked what I’d like to have: I’m too wise to ask for more than I can get.

Nowadays, I give my wife a printed list of about 20 things to choose from for breakfast (with exceptions for things we’re out of). It’s easier for her, since she can’t remember all the things that she likes any more or what she had 2 days ago. Once in awhile, I’ll throw in a “Chef’s Surprise” when I want to liven things up or to use up some leftovers. The real limitation is no chiles and a very limited amount of pepper. She’s worth it.

If one can still afford eggs

Today is half a bagel and cream cheese with OJ.

I love Jan’s look in panel 5.

But Holly always does, so what’s new?

If I had Swiss cheese, I’d make myself a nice omelet for brunch!

I guess she killed the goose.

This is on you, Val. You literally asked people what they desired as a big Sunday breakfast. Moreover, you know what your family is like, so Holly’s response shouldn’t have surprised you in the least.

Holly always goes too far, but that’s what teenagers do a lot.

My favorite was scrambled eggs with linguiça or, if I was feeling adventurous, chouriço and hash brown potatoes.