Things are well in NYC. I'm finally getting slightly ahead at work, and now that I have less than a month til the Big Event, I'm breathing a bit easier. It will all get done and be fine. And, I'm finding time to read email, return calls, and eat. Lovely.
Working on Halloween invitations now. Had a great morning with my calligraphy, but tonight I've been SUCKING at it, and have decided to retire for the evening. They're not perfect, but no one cares but me, and I've letterpressed, goccoed and calligraphied my little heart out. LOVE. Though, not exactly right now, when I'm looking at a pile of misspelled, upside down, fucked up disasters. Ah well.
Other than that, things are pretty dull. Dr. Boy is at Another School this Fall, and so we're dealing with the commute and impending move. Not always well, but dealing. He'll be here a few nights a week, and there a few nights a week. I've fallen back into bad eating habits with work stress, and now am cooking like a madwoman again. Not good for my pants, but my pancake recipe is better.
Anyhoo... bought a pumpkin and brought it home on the subway. Got to stand for half the trip - thank you, asshole subway riders. Now off to research what I want to carve into it. Somehow after all the work this year, I'm not feeling a crooked jack-o-lantern.
Subscribe to:
Post Comments (Atom)
1 comment:
Hi M:
My pancakes turned out just the way I like them this morning, light and fluffy, so I'm sharing what I did with you. Since my recipe card just has ingredients on it, this will also help me remember what I did.
1 1/2 cups flour (I use King Arthur all-purpose)
3 1/2 tsp baking powder
1 tsp salt
1 egg
1 1/2 cups milk (I used 2%)
1 Tbsp sugar
2 tsp vanilla extract (I use alcohol-free glycerin-based)
Sift together flour, baking powder, and salt; set aside. Mix together egg, milk, sugar, and vanilla. Gradually add dry ingredients. When fully mixed, add melted butter. Let batter rest for at least 15 minutes at room temperature. Generously oil skillet (I use my malfunctioning Misto) with light olive oil. Let skillet get hot enough that a dollop of batter dropped on the skillet sizzles and bubbles around the edges immediately. Use 1/4 cup scoop to drop batter on skillet; don't scrape it out, this would be too much. Let pancakes cook until the top surface has open bubbles and begins to set, then flip and cook just until new bottom browns.
I like mine with canned mandarin oranges on top: fancy!
Post a Comment