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:


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!



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.

berries&cream POPSICLES!


(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
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):


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


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: 


…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


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

…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 
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!)

yes, applesauce. 


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:


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:  


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)



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:


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)


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:


3 tbs. butter 
2 eggs
1 tbl sugar 
2 tsp baking powder
1/3 cup milk
5 tbl flour 
1 teaspoon vanilla extract  

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