Sunday, July 26, 2009

I miss butter

Those blueberry muffins I made yesterday that I was kind of meh about? So damn good on day 2. Maybe the flavors just needed time to meet each other, but the two I had with breakfast next to my peach and blueberries were excellent, and filling enough to sustain me on my 18 mile bike ride I took this morning.

By the end of last night I was in desperation for the rest of the week. I had tried to make pasta, but something went wrong and my dough was just not going to make pasta. Frustrated I threw it into the oven and made plain scrambled eggs instead. The ‘bread’ obviously didn’t turn out that well, for to dense and hard to really eat as bread. So this afternoon I cut it into chunks and roasted it alongside some awesome varieties of potatoes and a clove of garlic. The ‘bread’ (nothing like what I made a couple of days ago that was splendid) was still pretty bad but at this point I’m much more wary about just throwing away food.

One of the fun benefits of the Eat Local Challenge is that I get to try a lot more different varieties of produce then is normally sold. These potatoes were just dug up the morning before I bought them, and the men assured me that there would be more variety of them next week.

Adapted from my Father’s advice
Roasted potatoes

5 potatoes (local)
Olive oil
1 clove garlic

Preheat oven to 375 degrees. Rub potatoes with olive oil and salt, then put in oven for about an hour along with unpeeled garlic clove. Poke potatoes with fork to make sure they are tender, then take out and eat.

Obviously you can adapt this however you want, I put in a clove of garlic to use to flavor them since I’m not eating butter right now.

I miss butter. A lot. When I made brinner tonight (breakfast for dinner), I looked at these gorgeous pancakes and you know what I wanted? Butter, and syrup. I’m starting to feel like I’m on a diet which is not what I wanted.

But these pancakes? Still good stuff, made me wish I bought the bomb looking sausage at the farmer’s market, maybe next trip. I added in blueberries because that’s what I’ve been eating nonstop, but these would be excellent with chocolate chips as well. These pancakes were so thick that it was hard to cook, so maybe lessening the baking powder. Of course, this flour is a whole different beast to work with.

Adapted from
Blueberry pancakes
Serves four

2 cups whole grain flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 egg
1 ½ cups milk
2 tablespoons warm water
Blueberries (optional)

Mix the wet ingredients in a separate bowl, except the water. Then stir in flour, baking powder, and salt. Add water as needed to thin out batter.
Heat up skillet, grease with olive oil. Put batter down with a three inch or so diameter. Place blueberries on top of pancake, then flip and cook. And eat.

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