My mom came to visit over Labor Day Weekend. One of our favorite things to do is staying up late watching movies and slowly getting up in the morning to make brunch in our pajamas. We dropped by the farmer's market the previous day to pick up some fresh ingredients including squash blossoms, maitake mushrooms, figs, blueberries, and an assortment of vegetables to make chawanmushi. Given the array of ingredients, we decided to make our own smorgasbord brunch for three. There's really nothing better than simple, farm fresh ingredients that are amazing all on their own. With a little seasoning, it only gets better from there. 

Another thing my mom and I love to do is play with our food. We always make faces or piece several ingredients together to form something new. We also love taking pictures. So much that I took this photo above with a towel around my hair from the shower while standing on top of a chair. All I can say is how supportive my husband is of my antics.

If you've been following along some of my previous posts, you'll know I've been wanting to try using sous vide to make chawanmushi. It ended up being a lot easier than I expected. The consistency of egg came out perfectly smooth all the way through. We purchased a few glass jars to submerge under the sous vide water. Just cook at 176F for one hour. While I made a vegetarian version, here's a non-vegetarian version for those who are interested.

Hope you have fun making your own smorgasbord brunch too!