Double pancake day [food, cooking]
Feb. 7th, 2021 09:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterThis weekend's cooking and baking:
Fern Cake turned Black Forest cake via additions of whipped cream, kirsch (the good kind), and homemade maraschino cherries, yum.
Bread since S went to the market instead of the grocery store and forgot to buy bread. All is forgiven, though, because he came home with some exquisitely delicious salted caramel ice cream, an almond croissant, a lemon almond croissant, and two bottles of cream.
Sunday morning pancakes. Grandpa's waffle iron has been cantankerous lately, so S spent a bit more time fiddling with it, and then wanted me to test it out again to see if it was getting hotter. So I made English Pea Pancakes with Colorful Vegetable Saute for dinner, although my vegetable colors were carrots, cauliflower, broccoli, and mushrooms. (Cafe Flora Cookbook, although I didn't make the herbed butter, sigh!)
I also roasted up a big pan of root vegetables that we can heat and eat with veggie sausage and kraut in a pinch. Those veg needed to be cooked up.
Also, hummus. Two batches. One quarter for the fridge, 3/4 for the freezer.
Meanwhile, yesterday S made a giant batch of guacamole, and between the two of us we immediately ate over half of it. Oops. He has also been keeping a perpetual marinara going, used to make pasta trays.
The fridge is now full of heat-and-eat options that should last us through the week, at least.
Two weeks left until the spring semester begins.
Fern Cake turned Black Forest cake via additions of whipped cream, kirsch (the good kind), and homemade maraschino cherries, yum.
Bread since S went to the market instead of the grocery store and forgot to buy bread. All is forgiven, though, because he came home with some exquisitely delicious salted caramel ice cream, an almond croissant, a lemon almond croissant, and two bottles of cream.
Sunday morning pancakes. Grandpa's waffle iron has been cantankerous lately, so S spent a bit more time fiddling with it, and then wanted me to test it out again to see if it was getting hotter. So I made English Pea Pancakes with Colorful Vegetable Saute for dinner, although my vegetable colors were carrots, cauliflower, broccoli, and mushrooms. (Cafe Flora Cookbook, although I didn't make the herbed butter, sigh!)
I also roasted up a big pan of root vegetables that we can heat and eat with veggie sausage and kraut in a pinch. Those veg needed to be cooked up.
Also, hummus. Two batches. One quarter for the fridge, 3/4 for the freezer.
Meanwhile, yesterday S made a giant batch of guacamole, and between the two of us we immediately ate over half of it. Oops. He has also been keeping a perpetual marinara going, used to make pasta trays.
The fridge is now full of heat-and-eat options that should last us through the week, at least.
Two weeks left until the spring semester begins.
