The Megastore recommends.

Brunch. If you have piles of children and grandchildren, and you want to have people over, but you don't want to battle your own tendency to overdo it, culinarily speaking, take my advice and plan a brunch.

Brunch is delicious, but by its very nature--you have to eat it before noon, and probably you are hungry since you have hopefully been sleeping, and therefore not eating, ergo: hungry--you won't plan to make a three-day mole sauce, for example. Instead, you will make french toast, sausages, a lot of fruit, perhaps some potatoes because: carbs go with carbs, yo, and juices galore.

Everyone will love it, and then children will play and cavort in your backyard, which I also recommend:

Bake-a-thon.

For brunch, Saturday morning:

• decide, finally, that I'm going to make orange rolls. So,
• at 11 p.m., I get up and make the dough.
• I soften the yeast in a small bowl and set aside. Meanwhile
• I melt some butter and heat some milk and whip some eggs, then
• add the required flour, beat, and add flour a little at a time.
• Wonder if the dough doesn't seem a little stiff.
• I notice the yeast sitting in its little bowl to the side, just as you're adding the last cup of flour.

ACK.

• So I pour that softened yeast over the dough that will never rise unless I can make the yeast, somehow, incorporate.
• Work that yeast in like it's my job. With my hands. Gently, so I don't make the dough too gluten-y.
• Success! I hope. Put the dough in the refrigerator and say a small prayer to the gods of yeast.
• Make the orange filling.

Get up the next morning and roll out/shape the rolls. Perhaps the dough is a little...funny. But with great faith, slice the rolls and put them in muffin tins and go to the store for other stuff.

Did you think this story wouldn't have a happy ending? Well, it did. I made precisely twice as many rolls as I actually needed, which meant I could send some home with both families who came to breakfast. Brunch, I mean.

For writing group, Sunday noon:

• I decide to make an olive oil cake with grapefruit juice/zest. This recipe appealed...I'm not sure why. Olive oil cake? grapefruit? seemed a little unlikely, and therefore perhaps--piquant? 
• It turns out this cake is easy, because you don't have to beat the butter to make it fluffy. You just 
• zest two grapefruits, and rub the zest into the sugar,
• then add eggs and olive oil and grapefruit juice (squeezed from the zested grapefruits) and buttermilk,
• whip it with a whisk,
• and add flour--white wheat flour and regular unbleached, along with leavenings.

Seriously, that's it.

• You can bake it in a bundt pan,
• but I thought it might be a tricky unmolding,
• since the batter was a little thin. So:
• loaf cake.
• Its glaze is grapefruit juice and brown sugar and confectioners' sugar,
• and I decided I'd also serve it with a dollop of creme fraiche, sweetened with a little brown sugar.

It was delicious, and we ate it with tea.