Pb pancakes

January 11, 2011

Hi friends. Wow so December is gone and January is in full swing. Crazy. So I have been absent for a while. (sorry) We had a seriously busy month. Every week we had visitors or we were out of town. All my free time was devoted to work and sewing Christmas gifts. It was busy, stressful and absolutely wonderful! I love this time of year. I know that some people think New Year’s resolutions are silly. But I love them! I love that people feel a sence of renewal and hope. Even if they don’t make it out of January they still had that blank canvas-anything is possible feeling. I have big dreams and many goals and I’m excited to see what 2011 will hold.

It’s that very cold time of year where I want to hibernate and eat comforting, warm food. While at work Sunday we got on the topic of pancakes. (we talk about food often) I got a serious craving. So when I made it home that night I got creative and came up with these very delicious Peanut Butter Pancakes.

Peanut Butter Pancakes

Yields: about 9

1 1/2 Cups Flour

3 1/2 tsp Baking Powder

1 tsp Salt

1 Tbl Honey or Agave

1 1/4 Cups Milk

1 Egg

3 Tbl melted Butter

2 tsp Vanilla Extract

2 Tbl Peanut Butter

Sift dry ingredients together. Make a well in the middle and add all wet ingredients. Mix until just blended. Cook on hot, greased skillet. Enjoy with butter and syrup or honey.

 

Menard loves to watch it snow!

Currently listening to: Arcade Fire’s The Suburbs

Comfort Food

October 27, 2010

So yesterday was quite great and productive from start to finish. The Mr. worked on music. I wrote letters, organized photos, and made a yummy new meal. With the gray skies and gusty cool wind I knew I wanted to make something comforting and warm for supper. I was missing a few things and I really did not want to walk to the market in the wind. So I really had to get creative with pantry staples. I made a vegetable pot pie casserole. Instead of a pie crust I made heart-shaped biscuits. It was really a throw-in-what-I-have, learn-as-I-go type of meal. I started with a saute of onion and mushrooms. I added a roux of butter and flour and used it to thicken a can of veg stock. I let it boil and simmer until it reduced enough to make a semi thick gravy. I then mixed in frozen veggies. I would have liked to use only fresh veggies but frozen mixed veg was all I had and it did the trick. I made biscuits from a traditional recipe and placed them atop the casserole. Bake at 350 for 30. I had one huge baking potato that I used for whipped potato. It was the perfect portion size for the two of us with a little leftover for lunch. SO good! A comfort food success!

I’m hoping today is just as lovely as yesterday with less wind.

Currently listening to: Slate Culture Gabfest podcast