With the early darkness of winter nights, comfort foods are appreciated far more than in the light of summer. To brighten some of these meals, we look for ways to switch it up, while sticking with the tried and true basics. Here are three ways to enjoy red potatoes as sides. Super simple, but each one gives us a bit of a twist, to complement the main course. The third option is for pancakes, which are so easy to do from leftovers from an earlier meal. Just store the leftovers, covered, in the fridge for up to a week. Ready when you are. Continue reading
Pancakes are usually made when we have the time to linger over breakfast (a rarity on a farm), have houseguests, or if it just happens to be a rainy Saturday. We’ll make extra, to be enjoyed cold with a bit of jam, as a mid-afternoon treat. My pleasure in making these is the fact that they are so very basic. Eggs, milk, flour. They are never too thick, or gummy, just completely enjoyable. No leavening agent required, as the eggs do the work.
Next time you awake to a lazy, rainy morning, give them a try with a knob of butter and a drizzle of real maple syrup. Continue reading
Today, spring truly feels like it’s on our doorstep. There are a few days in early spring, when it just feels like spring has really arrived. Somehow in a matter of days the frogs are louder, and the birds are busier. The horse pastures are vibrant green, while the crocii have opened up under the bursting forsythia. The thermometer has moved into the double digits (celsius), and it feels sooo good! To celebrate spring, and my sister’s birthday, I just felt the need to show it in food.
Just in time for St. Patrick’s, this is a very green dish, with a light, tart salsa in small mounds on top of bright green little pancakes. I’m sure they should be called something like “Emerald Isles”. Bonus: they work really well Gluten Free. Continue reading