Pancakes for Breakfast

Ends are always beginnings, be it storybooks or seasons. After our blast of early arctic weather for Halloween the days got warm, so warm that we could see family outside in upstate NY in early November and come home to work on the yard in relative comfort. I had not seen my sister and that part of the family in a year due to the pandemic, and those moments are precious. We won’t have another chance to see extended family for a while, given the spiking infection rates, so it was worth the quarantine time to do it.

We came home with bulk vegetables again this year – sweet potatoes, onions, butternut and Hubbard squashes, Crispin apples, which are my favorite. They will store for months as we eat them, and eat them we most definitely will. They, along with deliveries from Misfits Market will be the primary source of our veggies for the winter.

The dehydrator continues to produce apple chips for munching -and we do, in unmeasurable quantities. Given the half bushel of apples that came home with us last week the dehydrator will continue it’s work for a while, but otherwise the preserving is done. I admit a sense of relief about that – I love looking, not to mention eating – at our home-preserved goods, but it’s a huge amount of effort and time that now needs to go to other things.

The cold returns intermittently, even as a few last of the outside things remain to us. Last weekend Eli and I tore out the vegetable garden, planted a full garden bed’s worth of garlic, and put down a layer of insulation and feed for the garden -when Eli cleans out the chicken coop in the fall, that becomes garden soil topping and food for the soil. The ammonia smell has the upside of driving away most of the animals that want to burrow under the fence and eat the garlic as well, so I’m hopeful. A week later no animal yet has braved the smell.

We still have some yard cleanup to do, now that most of the leaves are down, and some last tulip bulbs to plant, but we are mostly done with outdoor work for the winter. Seven trees came down this week, all giant pines that were in the general vicinity of the tree that fell on the house in 2017. More have to come down in the spring, but for now, all the big-budget items are done for the year.

Which is just fine with me.

We have turned our energy inside to insulating windows, and then small indoor projects for the winter. Cleaning, organizing, maybe painting the kitchen. I am looking forward to the quiet of winter. The holidays will be small this year, in more ways than one, but I look forward to them nonetheless – this may be the last year my son is a believer in Santa, and so will relish the moments, while trying to accept that a different kind of holiday magic will take over after that. But first all the things – cutting our tree at the nearby tree farm that once upon a time was our next door neighbor, homemade cookies and peppermint bark, hiding gifts.

And there is always our New Year’s Eve, filled with homemade Chinese dumplings, scallion pancakes, and deliciousness. Everyone pitches in for that meal, and the eating of it is the culmination.

With infections spiking everywhere, we start to make hard decisions about who we can see and how we can spend time. Outdoors, for walks and around the fire pit. But it is going to limit and isolate us to an extent, and there’s no real avoiding that. We are battening down the hatches for a winter as a small group again, and prepping for a likely lockdown. But I’ve learned the key is things to look forward to. Random invented holidays. Tiny surprises. Scavenger hunts. Going for walks with Teddy the dog, who still doesn’t quite get the concept of walking but is trying valiantly.

It doesn’t fix all of the things we’re losing, but it does help.

Now that the cold is here, pancakes and bacon on Sunday mornings are another important tradition to keep. My recipe is an adapted version from Allrecipes.com, and simple as can be. Warm, cozy, and the total effort is maybe 15-20 minutes. You will never need to buy pancake mix again.

Fluffy Sunday Pancakes
3/4 cup milk
1 tbsp vinegar (white is best but rice or cider works just fine)
2 tbsp butter
1 large egg
1 c flour (can supplement up to 1/4 c non-white flour such as wheat, spelt, etc)
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tablespoon sugar
dash of vanilla

Add the vinegar to the milk and let stand for 5 minutes. ‘soured’ milk functions like buttermilk for recipes. After 5 minutes it will be somewhat lumpy on top.

Melt the butter. Add the egg and melted butter to the sour milk mixture, and whisk together thoroughly.

Add the dry ingredients to a bowl and mix well. Add the wet ingredients and mix thoroughly. The mixture can be a little lumpy, but get out any big lumps.

Spoon into a lightly greased or nonstick frying pan on medium heat. When small bubbles appear on the side facing up, flip the pancakes. This should take about a minute, maybe a little less if the pan is good and hot. Cook on side two until both sides are lightly browned.

Keep warm in the oven and repeat until the batter is gone. Makes about 12 medium pancakes.


Warm Things

The snow came to Sithean, more than three inches of it, and stayed as the world succumbed to a deep freeze. When I woke up Saturday morning it was 21 degrees F and the world was coated in an icy white blanket, a cold finale to all the things that grow.

I can only hope that the baby fruit trees survive, since we ran out of time to wrap them in their winter covers. I had expected chilly and a few snow showers this early, but not a freezing snowstorm. They look okay, but time will tell.

We all stayed curled up under blankets for a while, but eventually the need to get things accomplished pulled me from my cozy spot, and I started my final round of food preservation. Kale chips, which are simply washed kale, pulled in bite sized pieces off the stems, tossed in olive oil and salt, and baked for 10 minutes at 350 degrees, are some of my favorite treats. I made that last batch of salsa verde – possibly my best batch to date – and put together a simple chicken broccoli pasta with pumpkin-shaped pasta and then roasted a bunch of root vegetables in balsamic vinegar and olive oil at 400 F for several hours while my amazing husband pulled together a Halloween Scavenger Hunt, since trick-or-treating didn’t fit our risk model this year.

Which is hard, because the kids were pretty sad about it. Still, we counted our blessings and at least managed a quick hello to our amazing nanny/teacher Lauren, who had bags of treats and hugs for the kids.

By this morning, the snow was gone, but the grey skies remained. November, and Daylight Saving time is upon us, and we are in a rush to prepare for the rest of the cold weather – insulating windows, putting cozy flannel sheets on beds, ensuring that the log holder in the living room is well-stocked for fires.

And the season for warm, cozy food is upon us. This morning I tested out Gingerbread Brioche Cinnamon Rolls, and while the dough was far too dense and heavy for me and the kids to really enjoy, the flavors are amazing. If you make it, start with a 1/2 cup flour less than the recipe calls for, and roll the dough thinner.

I’ll be perfecting this one over time.

Sunday dinner is a revisit of Instant Pot Beef Bourguignon. Add to that a little prep work on Italian Pot Roast that I will put in the crock pot tomorrow morning, and thawing some chicken meatballs to go in lemongrass miso broth and we are set for a while. My goal this week is to have enough leftovers to get us through lunches and at least one dinner.

The chill may be creeping into New England, but inside Sithean we are cozy warm.