Gothic Granola

More strawberries and chocolate chips this week. My harshest critic was in town and TC asked me to make him a "moist" baked good (AKA: my other father-in-law, Bandit the dog's owner).

It's gratitude season, folks. I am grateful for greens and the wonderful people who grow them, especially the farmers at the farmers market.

Nostalgia...comes in many flavours.  Nostalgia also features ellipses, and sometimes tissues, and, for the VGF among us, carbs. While tackling the rolls my grandmother makes for Thanksgiving to make them vegan and gluten-free will probably never yield a perfectly white piece of bread, I can make a bread that’s pretty darn close to the rolls served at the now-defunct chain restaurant Steak and Ale .  (By the way, you should donate to Wikipedia.  It’s worth your while to support the free sharing of knowledge.)  The molasses and buckwheat flour colour these rolls a pumpernickel brown, while I’m sure it was caramel colour and a heck of a lot more sweetener that gave the Steak and Ale bread its dark sweetness.

Thoughts on a thirty-minute lunch, drafted during such.  I’ll provide the recipe first so if that’s all you’re here for, you can have your bread and skip the pontification.  I’m debating whether to mention black beans in the title of this recipe.  Depending on your audience, you may want to omit it for bean-phobes.  There’s no need to worry about the beans’ indigestibility because they are obliterated in a blender or food processor before incorporation in the rest of the product. Bread atop carnival squash curry

This one’s a seasonal curry this time .   I think I’ve made something from almost every one of Chef Michael Kiss’s cooking classes I’ve attended at the Old Town Whole Foods.   I like his food philosophy: “An onion is an onion.”   Using what’s available to you will create a unique dish with your personal touch.   Since I’m just about incapable of following a recipe to a tee (I have opinions about what I put in my mouth.   Strong opinions.)—or a tea—I like that advice.

These pancakes (now miniature waffles!) have been hits both times I’ve served them, Mother’s Day and fellowship after church.   Assemble the batter the night before the morning you plan to make them.   Alternatively, have pancakes for dinner and make the batter in the morning, then cook at night.   I bought the mini waffle pan as a reward/bribe for myself for surviving routine bloodwork.

Pancakes!  I have a well-formed recipe.  Been reading Whitman, hence the "well-(past participle)".