Fruit

Because the berries are simmered whole and not strained, this sauce has a chunky texture.

My weakness for ice cream is well known, and the name of this drink says it all.

Gina: You don’t think my whimsy ends with cocktails, do you? Sweet iced tea is the elixir of the South, so I decided that our Neely “house” tea needed to have a little pizzazz. Honey, I found it by combining fresh raspberries with hibiscus tea, which has a brilliant crimson color and beautiful fruit-and-floral flavors.

Gina: This light-colored sangria, made with white wine, is as beautiful as it is refreshing and delicious. You can make and serve this drink immediately, but it’s even better if you can prepare it in advance, so the fruit flavors have a chance to permeate the wine.

What can I say, girlfriends? It is not uncommon for my husband to serve me mimosas, along with breakfast in bed, on a Sunday morning. You think he’s looking for something in return? I figure we work hard all week and he’s just treating me special. I tell you what, though: Nothing kicks off a lazy, loving Sunday like a sip of bubbles. We make these drinks one at a time, allowing the shifting strawberries to mix the drink as you sip, but you could also combine the ingredients in a large serving pitcher.

Gina: I love a little bit of whimsy, and what better time for that than when you are kicking back with your man enjoying a cocktail? I didn’t think Pat would be too keen on sipping a pink drink, so I made his bright blue. Both variations are potent and delish, so just pick the flavor (or color) that suits your mood (or matches your shoes or your handbag . . .).

This strong, tart sweet drink—made with equal parts fresh lemon and lime juice—can stand up to plenty of ice, and the addition of chopped crystallized ginger gives each sip a tingly, refreshing heat.

Pat: What suits a lazy, stay in your pajamas kind of morning more than a stack of buttermilk pancakes topped with butter and a drizzle of spicy maple syrup? (Ours is infused with a fresh vanilla bean.) Aren’t mornings grand? Cornmeal gives these pancakes a toothsome appeal. If you want flavored pancakes, feel free to add a sprinkling of sliced bananas or peaches, shredded coconut, mini–chocolate chips, chopped toasted nuts, or granola to the batter. (You’ll want to add nuts and granola to the pancakes after they have been poured onto the griddle—otherwise they will lose their crunch.

Gina: These delicious waffles are crispy, full of flavor, and loaded with crunchy pecans. You can serve them the traditional way, with syrup and butter, or jazz them up with sautéed bananas and/or fresh strawberry sauce. Either way, it’s an unforgettable way to begin the day.

Pat: French toast is one of my greatest loves. I like mine made with thick slices of white bread and a rich egg-and-milk batter with a kiss of cinnamon, and topped with lots of maple syrup. I also love to have a couple of over-easy eggs alongside. Gina is always saying to me, “Why you gotta fry eggs? There are eggs in the batter!” Gina: I’m not sure if the French were the ones who made this toast famous, but I’m sure they would love what I’ve done to it: turned it into a sandwich! Everyone knows two pieces of French toast are better than one, and the only thing better than two pieces of French toast is two pieces with something sweet sandwiched in between! How about bananas? Then you take the whole thing and cook it on a panini press. The hot grill makes for an irresistibly crispy version of a morning classic, and it creates grooves that collect plenty of butter and maple syrup. You love peanut butter? Consider making a peanut-butter-banana French-toast sandwich. (Peanut butter was my protein staple during both my pregnancies.) The possibilities, girl, are endless. Bread that is a day or two old works best for this recipe, because it holds up better on the grill.

Gina: A muffin for the chocolate lover in all of us. They’re great for festive brunches and holiday breakfasts, or with a cup for tea for an afternoon pick-me-up. Pat’s been known to sneak them in the middle of the night, too, to eat with his ice cream (he thinks I’m not watchin’, but, girlfriend, you know we are always watchin’ . . .).