Crepes sound intimidating, but there is little to fear. They only require a few basic ingredients, and they only take a few minutes to make. Crepes are essentially French pancakes. (Crepe is a French word deriving from Latin crispa meaning “curled”) The best part about crepes is the fillings. You can fill your crepe with (almost) anything. Depending upon what you fill it with this traditional breakfast food can instantly become lunch, dinner or dessert. Ham, egg & cheese; sautéed fruit & whipped cream; salmon (it’s supposedly very good). Whatever tickles your fancy.
Breakfast crepes for me this morning. I have Nutella (!) and peanut butter is the perfect match. Bananas are delicious with peanut butter … and Nutella, then again (almost) everything is delicious with Nutella. I’m going to add some oats for texture and for healthy energy. PeanutButterBananaNutellaOatCrepes:
the STUFF
2 cups milk 1 cup flour 3 eggs 1 Tsp sugar 1 Tsp vanilla extract ¼ cup melted butter
what TO DO
in a mixing bowl… whisk eggs add milk, whisk add melted butter, whisk add vanilla, sugar & flour, whisk
hint: let the batter rest for half an hour before frying (if you don’t have the time or the patience, that’s okay, start frying!)
in medium-size skillet over medium-low heat… melt butter ladle in ¼ cup batter swirl the batter around in the skillet (until there is a thin layer of batter covering the entire bottom) cook until the underside is golden brown (about 1 min) add your filling, placing it along the center cook for another min & fold the sides in (wrapping the filling)
-or- cook all the crepes, placing them flat on a plate & let everyone assemble their own crepes, choosing whatever filling they would like!
enjoy!
Windchime
She goes out to hang the windchime in her nightie and her work boots. It's six-thirty in the morning and she's standing on the plastic ice chest tiptoe to reach the crossbeam of the porch,
windhchime in her left hand, hammer in her right, the nail gripped tight between her teeth but nothing happens next because she's trying to figure out how to switch #1 with #3
She must have been standing in the kitchen, coffee in her hand, asleep, when she heard it - the wind blowing through the sound the windchime wasn't making because it wasn't there.
No one, including me, especially anymore believes til death do us part, but I can see what I would miss in leaving - the way her ankles go into the work boots as she stands upon the ice chest; the problem scrunched into her forehead; the little kissable mouth with the nail in it.
- TONY HOAGLAND
berries&cream POPSICLES!
the STUFF
strawberries blackberries (any other berries) cranberry juice vanilla ice cream
what TO DO
here's a trick to create a good flavor balance ... take a glass fill 1/2 way with cut strawberries add blackberries on top, filling 3/4 way pour cranberry juice, let it drip to the bottom until it fills the bottom 1/8th (ishh) of the glass add a BIG scoop of vanilla ice cream
dump the delicious contents of the glass into a blender blend pour into popsicle tray (mold?) place in freezer
repeat if you want more popsicles repeat, adding ice cubes, if you want to drink some while waiting for the popsicles
enjoy outside in the sunshine
Sometimes I act like a little kid. Apparently I move like a little kid (or so I am told). Frequently I eat like a little kid.
As a little kid I always had a PB&J, a juice box & a Chewy granola bar in my lunchbox. (I had this awesome red Rugrats lunchbox). As the years passed the Chewy bar was sometimes substituted for a Nature Valley bar. Some things never change. PB&J is still a staple in my diet; juice boxes are perfect on summer days spent outside; and granola bars are still a top favorite snack.
Granola bars are portable and packed with healthy energy. This recipe requires no baking, just a little bit of patience while the bars set in the fridge. Eat them for dessert; take them on the go; or bring them to share with some dude. Cranberry Walnut White Chocolate Granola Bars (for two):
the STUFF
1/3 cup oats 1/4 cup dried cranberries 1/4 cup walnut pieces 1/4 cup white chocolate
4-5 teaspoons honey 1/4 teaspoon vanilla 1 teaspoon cinnamon
what TO DO
in a mixing bowl mix the oats, dried cranberries, walnut pieces & white chocolate in a small saucepan heat the honey, vanilla & cinnamon (when the mixture bubbles, heat for a minute or so then remove from heat) add the hot honey mixture to the mixing bowl & stir (…keep stirring…you will have to stir a lot…stir until every oat is covered) line a baking pan with plastic wrap (use enough so that the plastic wrap extend over the edge of the pan) pack the granola mixture into the pan (…keep packing…thin it out as much as you’d like) wrap the granola with the extra plastic wrap & put the pan into the fridge (it will take a few hours for the granola to set) later, remove from the fridge & cut into bars
enjoy!
June's bluebird, gathering to feed his kids Happy Birthday June (in July)
June is a darling southern bell who enjoys coffee in the morning, makes fantastic bbq, and absolutely loves her family. She also loves her bluebirds. She sings, and they come. It’s June’s birthday. And I am going to bake a super sweet cake, fittingly. The recipe is my Grandmother’s, and the cake is my Grandfather’s favorite. Mississippi Mud Cake:
the STUFF
…for the cake ½ lb butter (2 sticks) 2 cups sugar 4 eggs 1 – ½ cups flour 1/3 cup cocoa 1 cup coarsely chopped pecans 1 tsp. vanilla 3 cups mini marshmallows
…for the icing ½ lb butter (2 sticks) 1 lb. confectioners’ sugar (1 box) 1/3 cup cocoa 1 cup coarsely chopped pecans ½ cup evaporated milk
what TO DO
1. Preheat oven to 350 2. Combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, one at a time, beating thoroughly after each addition. 3. Sift together the flour and 1/3 cup cocoa. Fold this into the creamed mixture. Add the one cup of chopped nuts and the vanilla. Beat well. 4. Butter the bottom and sides of a 9 x 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out excess. 5. Spoon the cake mixture into the pan and smooth it over. Place in the oven and bake 30-35 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes. 6. For the icing, melt the butter in a saucepan. 7. Sift together the confectioners’ sugar and 1/3 cup cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cold. Cut into slices and serve.
I had some extra fresh cherries and placed them atop the cake Best warm, with vanilla ice cream
Again, Happy Birthday June!
it’s rainy this morning, the grey & somber kind of rainy big heavy drops cling desperately to the window screen. i’ve already decided on the perfect album to cook to today - reconstruction site (the weakerthans). rainy mornings call for warm, hearty breakfasts - oatmeal is perhaps the definition of a warm & hearty breakfast however grey & somber mornings call for comfort & comfort means butter, some sugar & perhaps warm syrup Oatmeal-Banana-BrownSugar-Pancakes:
the STUFF
2 ripe bananas ½ stick butter ¼ cup dark brown sugar 2 eggs ½ cup milk 1 teaspoon vanilla 1 cup oats ½ cup flour 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon baking powder ¼ teaspoon salt
what TO DO
…in a saucepan melt the butter, brown sugar slice the bananas, add to the butter/brown sugar stir
…in a large bowl whisk the eggs whisk in milk add vanilla add the butter/brown sugar/banana mixture
…in another bowl sift together flour, cinnamon, nutmeg, baking powder & salt stir in oats add this mixture in 3 parts to the large bowl stir just until mixed
…on a hot griddle melt butter pour batter wait to bubble flip top with butter & hot syrup
enjoy with coffee & company ompany may mean: The Weakerthans, Hemmingway or a good friend
don’t forget to dance in the rain on your way to work, class or wherever your travels take you today
work … about that … i was doing it, honestly! … but then i got hungry … and lost concentration.
time for a snack! … i need to go to the food store (yes, i call it the food store. yes, i am aware that it sells more than just food)
i have a bag of questionable apples … time for some cooking (perfect procrastination!)
applepie.applecrisp.apple.tart.apple+peanutbutter.apple strudel.apple+chocolate.apple+caramel.applecider. applejuice.applebutter.APPLESAUCE.
yes, applesauce.
applesaucewarm.applesaucecold.applesauce+icecream. applesaucemuffins.applesauce+pancakes...justapplesauce.
my coworkers have an obsession with applesauce. they eat it with a spoon, straight from the jar. so here it is – simple & delicious – Paul + Veronica’s applesauce:
the STUFF
6 small apples (fuji were sweet perfection) 3/4 cup water 1/3 cup brown sugar 1-1/2 teaspoons cinnamon pinch of salt a wedge of lemon
what TO DO
skin & cut the apples into chunks place the apples in a pot add water, brown sugar, cinnamon, & salt add lemon juice from the wedge of lemon throw the skin of the lemon into the pot (this supposedly brings out the flavor of the apples)
cook covered at a high heat for about 5-10 mins lower to a medium heat for another 15-25 mins (I had some extra water. I kept some with the apples and drained the rest, saving it for my afternoon tea)
mash the apples with a fork or a potato masher process, if you have a processor and prefer a smoother texture
sneak some warm. for yourself jar some. for a friend, for yourself put it in the fridge, eat it cold, with a spoon.
[ for Paul + Veronica, Rule # 29 finish something ]
I. Made. Donuts.
I dipped the donuts in chocolate. I dipped the chocolate covered donuts in toasted coconut. Nom. Of course these would be best in Autumn with some hot apple cider, but still good, especially with coffee. Toasted-Coconut Chocolate-Dipped Donuts:
the STUFF
vegetable oil 1- ½ cup flour 1/3 cup sugar 2 teaspoons baking soda ½ teaspoon nutmeg (… and a little cinnamon) ¼ cup sour cream 1 large egg 2 tablespoons butter, melted
coco powder brown sugar (or confectioner’s sugar) sweetened coconut
what TO DO
in a saucepan… pour oil until 2-3 inches deep heat on medium heat until VERY hot (about 350 F) (heat the oil while you make the donuts & the timing should be perfect)
in a small bowl… whisk the egg add melted butter stir in the sour cream
in a bowl… sift flour, sugar, baking soda, nutmeg (+cinnamon) add the wet ingredients to the dry ingredients FOLDING (it takes some work but do not over stir) if the dough is wet, wrap and place in the fridge for 10-20 mins on a floured surface… roll out the dough until it is about ½” – ¾” thick use something round (such as a glass) to cut out the donuts use something smaller (such as a shot glass) to cut out the donut holes
in the VERY hot oil… fry the donuts (a few at a time) for about 1-2 mins per side set on a paper towel to dry/cool
in another saucepan… mix brown sugar with coco powder to form a thick chocolate glaze dip the donuts in the glaze and immediately dip in coconut (preferably toasted)
nom.nom.nom.
I have an obsession (boarder line addiction) with stir-fry.
Probably because I get to use chopsticks ….
… More likely because it’s cheap.
Regardless, I have an obsession. However, I admit, stir fry day-after-day has it’s limitations. I was flipping through my DIY recipe book and stumbled upon one of my Grandmother’s recipes for, you guessed it, Hong Kong Chicken:
the STUFF
chicken ¼ cup water ¼ cup white wine vinegar (or dry sherry) ¼ cup soy sauce ¼ cup honey 2 teaspoons seasoned salt what TO DO
in a bowl… mix water, white wine (or sherry), soy sauce, honey & seasoned salt
in a baking dish… cut and arrange the chicken in a baking dish pour the mixture over the chicken, turning and coating all sides cover and marinate for 4 hours or overnight
two hours before eating… remove chicken from fridge and let stand for 30 mins arrange the chicken in baking pan with a rack (or a broiler pan if you have one) brush with marinade bake at 350 in oven for 1-1/2 hours coat with marinade every 20 mins (ishhh)
mix with rice and/or stir-fry (using any extra marinade)
enjoy!
I am back! What? Where did I go? Oops … I forgot to mention – I went home! It was wonderful. Great people, great food, and great times.
And now I am back. Back west that is. And back to living my western life. Which means no more pizza every day (seriously. well … almost every day).
One day, while home, I went on my pilgrimage. It was a long trek. Down my driveway and down a block to my neighbor’s home. My purpose? To eat breakfast! AND to spend time with Mrs. B, my neighbor. She has THE BEST laugh. The kind that is contagious. If she laughs you cannot help but laugh too. My fondest memories are of the car pool during the middle school years – all the neighborhood kids piling into her minivan. Anyway … breakfast at Mrs. B's …
donuts. coffee. bacon! cherries &
blueberry PANCAKES!
These are a different kind of pancake. How to describe them? They are like … pancake meets crepe. This recipe came from her aunt, who learned this recipe in middle school home ec. Mrs. B has tried to recreate her aunt’s pancakes, but apparently hers are a bit different. So, here they are, The Famous Mrs. B’s Pancakes:
the STUFF
3 tbs. butter 2 eggs 1 tbl sugar 2 tsp baking powder 1/3 cup milk 5 tbl flour 1 teaspoon vanilla extract blueberries
what TO DO
melt the butter beat two eggs and mix with the butter add milk add vanilla extract combine sugar, baking powder, flour add the dry mixture to the wet mixture (the mixture is a thin consistency) poor onto a hot griddle, adding blueberries if desired when batter bubbles, turn to the other side
enjoy!
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