Mimosas are a part of a balanced breakfast, right?

You know it’ll be a good day when it starts with old friends, orange juice and champagne. That excellent start was followed by caramelized banana french toast.

Unfortunately, I had tried to make a pink grapefruit granite for dessert. I say tried to make, because I used a recipe from my restaurant days which called for a significant amount of vodka. Vodka doesn’t freeze at the same temperature that water does, so while the boozy granite froze quickly in the super-freezer at the restaurant, it didn’t freeze as nicely when I tried it at home. In the end, I nixed the granite and served a citrus salad instead.

On a completely unrelated note, I am sipping a lovely pink grapefruit cocktail.

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