pancakes

Birthday week fun

My birthday week started last weekend with apple picking. After that we headed to lunch at Mendocino Farms.  As much as I love the place, it’s not conveniently located for me.  But since we had already been in the car for well over an hour, we figured what’s an extra few miles out of the way? Kyle got the Modern Tuna Melt which has “all white Albacore tuna with fresh herbs, farm house cheddar, vegenaise, housemade pickles, red onions, tomatoes, Scarborough Farm’s greens on panini grilled buckwheat.”  He nixed the pickles, obviously, and deemed it… Read more >

Two ingredient pancakes

I got a few questions about the two ingredient pancakes I showed last week, so I thought I’d just answer them in one place.   I’m definitely not the creator of this “recipe” (if you can call it that?).  I don’t know where it originated exactly.  To be honest, knowing it was made of just bananas and eggs, I was skeptical that it would (a) turn out & (b) taste good. For the record, it definitely isn’t as good as a normal pancake, but the fact that it’s faster and easier to make than most… Read more >

Mis-schedule

I’ve been very uninspired lately.  In the kitchen, in my day-to-day routine, in lots of ways…I just feel like I’m tired and bored all the time.  It’s weird.  My days off are so lazy.  I read, I draw, I read some more.  But I miss my desire to be in the kitchen.  I don’t know where it’s gone.  Thinking of dinner ideas is hard for some reason.  And it’s never been like that before.  I ask Kyle to suggest things since I seem incapable of coming up with anything other than eggs and toast and… Read more >

I just wanted salad dressing

I feel like I’m clinging onto summer with this breakfast.  Home-made banana pancakes with strawberries and peaches.  This was my first sweet breakfast in a long time.   I finally finished off that massive batch of vegan gluten free pancakes that I made a while back, so I had to do actual work in the morning for these.  The effort was worth it, but I wish I’d had the energy to make a huge batch so there were leftovers.  Part one of lunch was half a sweet potato with tofu scramble.   I’ve been on… Read more >

Eating the garden

Recently I’ve been making the fruits of my labor into delicious meals. I don’t know where this love for pesto suddenly came from, but it’s really nice to be able to pick your own food and prepare it in the same day.  Thriving basil and parsley plants for the win! De Boles GF penne for me, 365 whole wheat spaghetti for him.    Nuts, hemp seeds, basil, parsley, olive oil, plain almond milk, pasta water.   Blended and blended until I got the texture (and flavor) I wanted.   I’m really trying to minimize wheat… Read more >