From Evernote:

Mother's day brunch

Menu:

Spanish Tortilla with mayonnaise trio

Smoked Salmon

Smoked Pork Shoulder (as pulled pork)

Grilled Asparagus

Sliced Grilled Chicken over greens

Mimosas or Bellinis

Fresh Fruit

Preparation:

Tortilla

-Fried potatoes seasoned with paprika (Saturday night)

-Potatoes layered into cake pans with egg, milk season mixture (maybe add chives in layers?) (Sunday morning)

-Bake at 300 for 2 hours Sunday morning

-cut and place on platter with fresh pecorino on top, garnished with fresh flat leaf parsley

Smoked Salmon

-salt cure over night (Friday night)

-smoke for 3-4 hours at cool side of smoker (Saturday day)

-Refrigerate, slice and serve Sunday with cream cheese, capers and diced onions

-Serve with toast squares (toast quartered) (Sunday morning)

Smoked Pork Shoulder

-Rub shoulder with spice mixture (Saturday morning)

-Smoke shoulder on warm side of smoker for 3-5 hours

-Serve with rolls, bbq sauce, coleslaw and vinegar (Sunday)

Grilled Asparagus

-Dress with oil salt and pepper

-Grill for 10-20 minutes (Sunday?)

-Serve room temp or cold

Grilled Chicken

-Dress with lemon, oil, salt and pepper

-Grill for 15-30 mins. (Sat. or Sun. ?)

Mimosas/Bellinis

-Orange and Peach juice needed (cold)

-Champgne  and glasses

Fresh Fruit

-Strawberries, etc. (What's in season check market Saturday morning)