Tuesday, April 28, 2015
SO. MANY. CARS (and trucks, and trains, and airplanes).
"I have to do something about this," I told Scott. He asked me why and reminded me that we have a little one and toys everywhere is a sign of that.
I'm glad he reminded me of that. I needed that.
Our little guy will only be little for a little while. I need to enjoy this time as much as possible.
Sure, I'll teach him to clean up when he's done for the day, but until then, we'll embrace the play.
Tuesday, March 3, 2015
I got the recipe for these Oatmeal-Lemon Pancakes from the talented Cathy Fisher at Straight Up Food. Easy to make and they freeze well!
- 2 cups non-dairy milk
- 3 dates, pitted and chopped
- 1½ cups Old Fashioned rolled oats
- ½ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest (zest from 1 lemon)
Directions1. Place the milk and dates into a small bowl and set aside so the dates can soften (at least 15 minutes).
2. Grind the oats into flour using a blender and then pour into a large bowl, along with the cornmeal, baking powder, and cinnamon, and mix with a fork.
3. Heat a non-stick skillet to medium.
4. Blend the dates and milk in a blender on high until smooth. Pour this into the bowl of dry ingredients, along with the lemon juice and zest, and mix with a fork until all of the dry ingredients have been mixed into the wet.
5. When a water droplet sizzles on the surface, the pan is ready. Pour a ½-cup batter onto the skillet (no oil is needed) and cook until bubbles form around the edges and on top, and the underside is brown (1-2 minutes). Flip the pancake and cook for another 1-2 minutes. (As the batter sits it will thicken up, so add a bit more non-dairy milk as needed to thin.)
I served mine with a dollup of almond butter and maple syrup.