Stir together flour, sugar, baking powder, and 1/2 tsp salt. Combine
egg, milk, and oil; add all at once to flour mixture, stirring till
blended but still slightly lumpy. Pour about 1/4 c batter onto a hot,
lightly greased griddle or heavy skillet for each standard size pancake.
-- from The Better Homes & Gardens New Cookbook
Mmmmmm!!! I put frozen blueberries in! Yum. I remember my mom using this same cookbook when we were little; you know the one with the red and white plaid cover. Crazy!
Breakfast today was kind of like our yearly anniversary camping trips, because:
a) October: it's that time of year
b) Tents: we are living in plasticked-off rooms due to imminent sheet rock messiness
c) Food: I make Jay pancakes at least once on the Coleman stove
d) Cold: The bazillion-dollar brand-new heating/AC unit won't turn on and it's about 45° today
So, kind of fun, kind of annoying, kind of cold...but in 10 days we get to celebrate 10 years of marriage, so that pretty much trumps the annoyances. Besides, it's always easier to get warmer than it is to get colder!
Crisp Rosemary Flatbread
Gourmet via SmittenKitchen, July 2008
Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.
I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
According to the American Farmland Association, Tennessee is now tied with North Carolina & Florida for the largest amount of farmland that is lost each year.I just read this quote on the Franklin Farmers' Market site. It doesn't surprise me at all, as we note the For Sale signs and new condos and city homes that seem to be appearing even out near Leiper's Fork, and further. Something I've been wanting to do for a long time, but never taken the time to research it, is to visit, educate myself on, and support local farms. From time to time I head out to the downtown Farmers' Market but it is by no means a habit. So I am going to start a side listing of local organic food farmers and will occasionally, hopefully, update this site as to my findings. Partially fueled by reading The Omnivore's Dilemma, and partly by my sadness of seeing farmland and forest "develop" into buildings frighteningly quickly in my 10+ years of living here, I feel I must go see some of it before it disappears forever.
