Easy Like Sunday Morning

By Dontrey Britt-Hart

“Ooh, that's why I'm easy

I'm easy like Sunday morning

That's why I'm easy

I'm easy like Sunday morning!”

— Commodores, “Easy”

Raise your hands if a relaxing weekend morning sounds good. After a long week of work, meetings, completing to-do lists and adulting, it’s safe to say that we could all use a mental health break mixed with a heaping teaspoon of self-care and a side of something tasty to enjoy. I’ve got you covered on all three.

Take a minute to listen to the first few bars of Easy. Just hearing those four words – Easy Like Sunday Morning – takes me back to childhood and sleepy starts on the weekend: music by the Commodores, the O’Jays, Nancy Wilson and Billie Holiday echoing from the living room to the kitchen where my mom chopped, stirred, whisked and transformed whatever she found in the refrigerator into a feast. There were eggs seasoned with spices and scrambled with cheese, English muffins toasted and topped with jam or cinnamon rolls iced with glaze, ruby red grapefruit halves or peaches with cottage cheese, grits or rice, and something savory sizzling in the skillet. The scent of bleach and Pine-Sol lingered from the mopped floors and scrubbed sinks that were tackled before and between dishes.

As a mom of three now myself, I fully accept that there was absolutely nothing easy about my mother’s morning, and, truth be told, it was definitely not a Sunday, because the music blaring from the speakers would have been The Clark Sisters, Shirley Caesar and gospel-singing Aretha; we’d be having a quick bowl of cereal or toast; and my mom would be scrambling to get three children bathed, brushed and shined up for church (yes, the grooming experience included a nice facial rubdown of good ol’ Vaseline).

But in my imagination . . . let’s rephrase that: our collective aspiration is to reclaim at least one morning of our weekend to be easy, relaxing and centered in peace. The Commodore’s song seemed, at the time, to be the perfect anthem for this post until I focused on the lyrics beyond the chorus: it’s a break-up song. But you know what? We’re claiming the parts of the message that we want: Easy Like Sunday Morning.

So, here’s this week’s assignment for the weekend: put on your good pajamas, pull out the good dishes and treat yourself to an easy, but satisfying brunch right from the comfort of your home. (*We’ll talk about enjoying the good stuff in an upcoming post.)

I’ve pulled together a super simple brunch menu that will keep the easy-breezy in your morning without sacrificing the magic my mom used to make. After your meal, relax. Spend some “disconnected” time connecting with your loved ones. Be still. Chillax & take it easy.

Easy Like Sunday Morning Brunch Menu:

-        Potato & Pepper Frittata

-        Whipped Berry Yogurt Parfait

-        Simple green salad

-        Whole wheat toast or English muffins

-        Tea, coffee or juice

Whipped Berry Yogurt Parfait

PHOTO CREDIT: Dontrey Britt-Hart

Instructions:

1.     In 4 glasses, layer a small handful of blueberries and diced strawberries on the bottom of the glasses.

2.     Follow with half a container of yogurt, followed by a dollop of whipped cream and a sprinkling of granola. Repeat layers, adding sliced strawberries around the perimeter of the glass for visual appeal.

3.     Finish with a small dollop of whipped cream on the top and garnish with a few blueberries and a whole strawberry on the edge of your glass.

Ingredients:
1 cup fresh whipped cream (see recipe in instructions)
4 5.3-oz. containers of strawberry or vanilla Greek yogurt
1 cup of granola, my personal favorite is milk & honey original café mix
1 cup of strawberries, ¾ diced and ¼ sliced
4 whole strawberries, sliced partially from the bottom for garnish
1 cup of blueberries

My Two Cents:

• This simple recipe is all about assembling and no cooking, aside from whipping up your fresh whipped cream, which can be done in advance.

• Layers of lusciousness upgrade your everyday cup of yogurt from ho-hum to yum with homemade whipped cream, fresh fruit and crunchy granola. You’ll be scraping the bottom of your glass to get every creamy bite.

Whipped Berry Yogurt Parfait

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Author: Dontrey Britt-Hart

Ingredients

• 1 cup fresh whipped cream (see recipe in instructions)
• 4 5.3-oz. containers of strawberry or vanilla Greek yogurt
• 1 cup of granola, my personal favorite is milk & honey original café mix
• 1 cup of strawberries, ¾ diced and ¼ sliced
• 4 whole strawberries, sliced partially from the bottom for garnish
• 1 cup of blueberries

Instructions

1. In 4 glasses, layer a small handful of blueberries and diced strawberries on the bottom of the glasses.
2. Follow with half a container of yogurt, followed by a dollop of whipped creamand a sprinkling of granola. Repeat layers, adding sliced strawberries around the perimeter of the glass for visual appeal.
3. Finish with a small dollop of whipped cream on the top and garnish with a few blueberries and a whole strawberry on the edge of your glass.

Did you make this recipe?

Tag @denim_and_damask_llc on Instagram and show us some love with the hashtag #denimanddamask

Fresh Whipped Cream

PHOTO CREDIT: Dontrey Britt-Hart

Instructions:

1.     Add whipping cream, sugar and vanilla to a mixing bowl or stand mixer with the whisk attachment. On medium-low speed, whisk the ingredients until it begins to thicken, about 2 minutes.

2.     Increase the speed to high and beat for another 2 to 3 minutes, until soft peaks begin to form.

3.     Be careful not to overmix the cream, because it will become like butter.

Ingredients:
1 cup heavy whipping cream, chilled >
3 teaspoons powdered sugar
½ teaspoon pure vanilla extract

My Two Cents:

• We keep a small glass container of this whipped goodness in our refrigerator to add a layer of lusciousness to hot chocolate, coffee drinks, waffles, yogurt parfaits, ice cream or baked desserts.

• Hand whisking is not recommended for this dish, unless you’re going for an ultra-arm workout.

Fresh Whipped Cream

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Author: Dontrey Britt-Hart

Ingredients

• 1 cup heavy whipping cream, chilled >
• 3 teaspoons powdered sugar
• ½ teaspoon pure vanilla extract

Instructions

1. Add whipping cream, sugar and vanilla to a mixing bowl or stand mixer with the whisk attachment. On medium-low speed, whisk the ingredients until it begins to thicken, about 2 minutes.
2. Increase the speed to high and beat for another 2 to 3 minutes, until soft peaks begin to form.
3. Be careful not to overmix the cream, because it will become like butter.

Did you make this recipe?

Tag @denim_and_damask_llc on Instagram and show us some love with the hashtag #denimanddamask

White Bean Soup Recipe

Photo credit: Dontrey Britt-Hart

Instructions:

1. Place a large Dutch oven over medium heat and drizzle enough olive oil to cover the bottom of the pot. Add your chopped onions, celery, and carrots and sauté over medium-low heat until onions are slightly translucent. Stir occasionally to prevent browning. Add garlic and your portions of smoked turkey, if using, and sauté a few minutes longer.

2. Sprinkle crushed red pepper flakes over the vegetables and stir. (*If you are spice-averse, use your best judgment on the amount of pepper used. We like spice in our family, so I sometimes add a pinch more.)

3. Pour 2 quarts of chicken or vegetable broth into the pot and most of your water, cover, and simmer for 10 – 15  minutes. (*I like the flavor chicken broth imparts to the beans, but I’m sure vegetable broth would be tasty for those who do not eat meat. Any broth will give your soup better flavor than water alone.)

4. Add beans, thyme and bay leaves. Cover and simmer for about an hour. Stir occasionally.

5. Add smoked paprika, garlic powder, salt and pepper.

6. Continue to simmer until beans are tender, approximately another hour and a half.

7. Add additional salt and pepper to taste (I always add a bit more) and enjoy every spoonful.

Ingredients:
Olive oil
2 lbs. (32 oz.) small white beans, sorted and rinsed
2 small or 1 large sweet onion(s), chopped
3 – 4 stalks of celery, diced
2 large carrots, peeled and chopped
2 – 3 cloves of garlic, peeled and diced
2 quarts (64 oz.) chicken or vegetable broth
1 quart (32 oz.) water
2 small portions of smoked turkey, scored (optional)
¼ teaspoon crushed red pepper flakes
3 teaspoons dried thyme
2 – 3 bay leaves
1 teaspoon smoked paprika
2 teaspoons coarse Kosher salt
1 teaspoon coarsely ground black pepper

My Two Cents:

• The guys sometimes enjoy a small scoop of rice in their white bean soup.

• For those who want a bit more protein, you can remove the smoked turkey, shred it with a fork and return it to your soup.

• A simple green salad with a vinaigrette is a bright side dish that compliments the soup’s warm heartiness.

• And, if you’re not counting carbs, a fluffy cornbread muffin or crisp slice of garlic parmesan toast is a tasty side dish to soak up the last bits of the savory broth.

White Bean Soup Recipe

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Author: Dontrey Britt-Hart

Ingredients

• Olive oil
• 2 lbs. (32 oz.) small white beans, sorted and rinsed
• 2 small or 1 large sweet onion(s), chopped
• 3 – 4 stalks of celery, diced
• 2 large carrots, peeled and chopped
• 2 – 3 cloves of garlic, peeled and diced
• 2 quarts (64 oz.) chicken or vegetable broth
• 1 quart (32 oz.) water
• 2 small portions of smoked turkey, scored (optional)
• ¼ teaspoon crushed red pepper flakes
• 3 teaspoons dried thyme
• 2 – 3 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons coarse Kosher salt
• 1 teaspoon coarsely ground black pepper

Instructions

1. Place a large Dutch oven over medium heat and drizzle enough olive oil to cover the bottom of the pot. Add your chopped onions, celery, and carrots and sauté over medium-low heat until onions are slightly translucent. Stir occasionally to prevent browning. Add garlic and your portions of smoked turkey, if using, and sauté a few minutes longer.
2. Sprinkle crushed red pepper flakes over the vegetables and stir. (*If you are spice-averse, use your best judgment on the amount of pepper used. We like spice in our family, so I sometimes add a pinch more.)
3. Pour 2 quarts of chicken or vegetable broth into the pot and most of your water, cover, and simmer for 10 – 15 minutes. (*I like the flavor chicken broth imparts to the beans, but I’m sure vegetable broth would be tasty for those who do not eat meat. Any broth will give your soup better flavor than water alone.)
4. Add beans, thyme and bay leaves. Cover and simmer for about an hour. Stir occasionally.
5. Add smoked paprika, garlic powder, salt and pepper.
6. Continue to simmer until beans are tender, approximately another hour and a half.
7. Add additional salt and pepper to taste (I always add a bit more) and enjoy every spoonful.

Did you make this recipe?

Tag @denim_and_damask_llc on Instagram and show us some love with the hashtag #denimanddamask

Lemon Blueberry Scones

Photo credit: Dontrey Britt-Hart

Instructions:

1. Preheat the oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel.

2. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and vanilla, tossing with fork until moist clumps form.

3. Gently fold in blueberries.

4. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.

5. Transfer the wedges to the prepared baking sheet, spacing 2 inches apart.

6. Bake until the tops of the scones are golden brown, about 25 minutes.

7. Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature. 

8. Makes 8.

Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons grated lemon peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup fresh blueberries
1 cup chilled buttermilk
Dash of vanilla

My Two Cents:

• These scones are subtly sweet, so if you had a dessert in mind, you might want to sprinkle the tops with sugar before baking or finish them with a simple glaze. I personally enjoy them the way they are, but I have iced them for my sweet-tooth friends.

• Simple lemon glaze: ¼ cup freshly squeezed lemon juice, 1 cup confectioners’ sugar, sifted, ½ tablespoon unsalted butter, finely grated zest of ½ lemon. Mix lemon juice and confectioners’ sugar over low heat in a small pot or double boiler. Add butter and lemon zest and whisk until smooth. Drizzle over the scones until you’re happy.

Lemon Blueberry Scones

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Yield: 8

Author: Dontrey Britt-Hart

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons grated lemon peel
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup fresh blueberries
• 1 cup chilled buttermilk
• Dash of vanilla

Instructions

1. Preheat the oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel.
2. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and vanilla, tossing with fork until moist clumps form.
3. Gently fold in blueberries.
4. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
5. Transfer the wedges to the prepared baking sheet, spacing 2 inches apart.
6. Bake until the tops of the scones are golden brown, about 25 minutes.
7. Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature.

Did you make this recipe?

Tag @denim_and_damask_llc on Instagram and show us some love with the hashtag #denimanddamask

What’s in a Name?

A good name is more desirable than great riches; to be esteemed is better than silver or gold.”

– Proverbs 22:1

While I’ve always been intrigued with language, words, and their meanings, becoming a mother and being charged with labeling children with names they would carry for life impressed upon me just how impactful a handful of letters genuinely are. For our oldest son, we chose a name that meant a symbol of peace – “a dove”; our middle son was “born of fire”; and our youngest was “a gift of God.”

Denim & Damask was not so literal in its becoming. Yes, both are timeless fabrics, but it was their connotations that spoke to me. Denim is rugged and informal, and while it’s now also designer, it once evoked ideas of hard work and grittiness. On the other hand, Damask is quite the opposite; it’s traditional, elegant, feminine, and swirls of fancy flourish.

Together, Denim & Damask is me. Rugged, refined, casual and formal, hardworking and elegant, gritty and graceful. It’s my family: a lone girl in an all-boys world*. It’s a mentality of kindness and strength, inspiration and creativity, seriousness and shenanigans, and faith and family. It’s balance in all things (or our best efforts, anyway).

And while we are serious about living our best lives, we try to remember not to take ourselves too seriously. When you see the name Denim & Damask, I hope your heart smiles, your belly is tickled, and your hands are itching to make some magic.

{*Roxi, our cockapoo, takes issue with me describing myself as a “lone girl” now that she’s part of the family, so please say hello to the other lady of the house.}