Brunch! The implicit lazy Saturday mornings, all-day breakfasting, and sanctioned pre-noon mimosas and bloody marys make this my favorite meal.

The Señor treated the two of us to such a meal at Bubby’s in Tribeca (120 Hudson St.). As usual, the place was packed with families and couples, interspersed by the occasional gaggle of female brunchers, but the hostess still managed to seat us immediately. (It definitely helps to be a party of only two.)

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Bubby’s is an oasis of country-style home cooking in a city that’s known for being on the cutting edge of modern cuisine. It’s a bit like Penelope in Murray Hill, except with larger portions, a somewhat more attentive staff, and a greater bugaboo presence. The glass pie case by the bar and the 48-states placemats (highlighting the birthplaces of various classic American foods, such as Cobb salad and macaroni and cheese) gives a sort of laid-back, diner-ish feel – which is why I thought the Señor would enjoy dining here.

After ordering drinks (the usual coffee for me, and a large glass of orange juice for the Señor), our meal commenced when two biscuits with butter and jam swiftly landed on our table – a standard, complimentary part of brunch at Bubby’s. Soft, warm, and buttery enough to not require anything further beyond a smear of the strawberry jam, the biscuits were devoured quickly.

Our appetites whetted, we were ready for our orders to arrive Рand soon enough, they did. Once again, the Se̱or and I both ordered from the daily specials menu: he, the crawfish and andouille sausage scramble; I, the locally-harvested blueberry johnnycakes.

Both were delicious, but I have to admit that the Señor chose better this time. His scramble, with its smoky sausage slices and shredded crawfish bits, was perfectly laced with Cajun seasoning and well complimented by the accompanying home fries, which were tender and crisp.

My blueberry johnnycakes weren’t bad, by any means -  the blueberries posed a lightly sweet and juicy foil to the buttery and wonderfully dense cornmeal – but in comparison, they lacked the scramble’s more nuanced flavors. I suppose this really isn’t a fair comparison, though, because they’re two very different dishes.

Regardless, the Señor and I ate our fill, and left Bubby’s highly satisfied. It definitely was a treat for me! (Thanks, Señor!)

What better way to make my blogging debut than by posting about what some consider the Perfect Sandwich?

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Crisp bacon, fresh tomatoes, and buttery lettuce, smothered by mellow jack cheese and a runny egg fried over-easy, all contained between two slices of a rustic loaf… (that is, if it’s possible to consider a bread baked in Long Island City “rustic”): taking a bite is something like stepping into Food Paradise. (The only other dish that produces a similar effect is featured in the 1996 Stephen Chow movie, “God of Cookery”. Interestingly, that one also involves pork products and a fried egg.)

Obviously, Señor Habanero (my fond co-conspirator in all adventures culinary and otherwise) and I did not concoct this lovely meal on our own. It’s the creation of Thomas Keller, the highly praised chef and owner of French Laundry and Per Se, who’s also rumored to be a perfectionist when it comes to food. Perhaps that’s why this sandwich is so freakin’ good, even when a couple of novice cooks take a shot at recreating it.

Here’s the recipe for the sandwich… (and thanks to Avy for showing us that it’s on foodandwine.com).

What’s your idea of the perfect sandwich? What ingredients would you use?