Jason, my dad, and a man from my dad’s church are out splitting and stacking wood. Such wonderful help! I look forward to the first fire of the season. It was October last year.
I’m also sipping a homemade chai latte, which combined with the wood stacking, makes this an autumn-drenched afternoon.
A review of some things we’ve been eating (which are breakfast-y foods, but ironically, have all been eaten for dinner):
- Sweet Souffleed Omelet – Yum. I made three to feed my family, and they could have eaten more. Since our pullet eggs are small, I used 5-6 eggs per recipe, rather than the suggested 4. This was my first try at anything resembling a souffle, and I was certainly glad there were no chefs stopping by. They were ugly, and either slightly overdone or slightly underdone; part of the trouble was doing the stove top part on an electric coil top stove, which stinks. But they still tasted good, and it was a superb way for this preggo to get her two daily eggs without feeling like I was actually eating eggs. We topped them with blackberry jam and/or….
- Homemade Brown Sugar Syrup – With maple syrup prices through the roof, and no means/knowledge/time to tap all these maple trees on our property (yet!), I had to find a pancake syrup alternative that didn’t contain gross things, like high fructose corn syrup. I don’t know where I found this recipe, but I have been doubling it and putting it in an old glass maple syrup bottle, with extras in a jar. Start this right when you start to make your pancakes, and it will be done when they’re all ready.
- INGREDIENTS: 1 c brown sugar or sucanat, 1/2 cup water, 1/4 tsp natural maple flavoring OR vanilla extract, 1 tsp butter (optional)
- DIRECTIONS: Stir sugar and water in saucepan over medium-low heat, boil 3 – 5 minutes, cool slightly. Add maple/vanilla and butter (optional). Makes 1 cup.
- Apple Pancakes – We enjoyed these last night. I doubled the recipe, and miracle of all miracles, we had leftovers. We never have leftovers of pancakes, so that tells you how many pancakes I made. Asher ate nine, Jason says. More than me. They were delicious. I substituted 1 cup of flour with whole wheat (I would have done half or all whole wheat, but didn’t have more flour ground, and didn’t have time to grind more) and they tasted great. For extra flavor, I added cinnamon and nutmeg.
- Pumpkin Butter – I used this recipe as a springboard. I started with one pie pumpkin from our garden, roasted it a la Pioneer Woman, skinned it, and dumped it all in a pot. It wasn’t quite done, and it was much more than 3.5 cups (more like five cups, I would guess), so I added just a little water, covered the pan, and let it simmer while I chopped up a medium apple (skin left on). I added the apple + 1/4 cup more water to the simmering pumpkin and let it all cook for a few minutes, to soften. Then I dumped in the spices and the 1 1/3 c sugar (half white, half brown), heaping the spice measurements to make up for the extra pumpkin. Then I added an extra tablespoon of cinnamon and 1/2 cup sugar, just for good measure. Then I blended it all with my hand blender (WHICH I LOVE AND CANNOT LIVE WITHOUT) and simmered it for probably an hour, mixing quite frequently with a bamboo spoon. (A mesh spatter guard is very helpful for this, as sauces tend to get spattery as they get thicker and continue to simmer down.) It made two pints, two jelly jars, enough for dinner with Apple Pancakes, plus one baby food jar of leftovers. Lots! And so, so delicious. I forgot the lemon juice, but will try it next time.