Archive for October 2010
Unlike many, I don’t love fall. At least, I don’t love all the typical fall-y things that are so popular this time of year. I don’t like pumpkin spice lattes. Pumpkins are not actually in season yet where I live–watermelon was offered in my CSA share this week. The leaves don’t really change color here. October means eight more months til summer vacation and parent-teacher conferences.
There are, however, a few things that make this time of year kind of nice deep in the heart of Texas, though they may not be as traditional as an apple pie-scented candle:
- It’s cool enough in the mornings to drive to work with my windows down.
- Our electricity bill is smaller.
- Lettuce is in season again.
- On that note, we get CSA shares again, after several months without.
- It’s finally not too hot to cook soup.
Happy fall, whether you enjoy it with lettuce or pumpkin muffins.
Yesterday I canned tomatoes for the very first time. The mystery has been dispelled and the veil lifted–I now know how to use a pressure cooker.
Because I am a teacher…
- the big thrill of each week is getting to wear jeans to work on Friday.
- part of my morning was spent painting the faces of students for a school spirit event.
- by lunch time I had a wrist full of confiscated rubber bands.
- it is completely normal that I went home with dry-erase marker dust on said jeans.
- I will spend tomorrow night chaperoning the school dance.
Scott and I regularly find ourselves in situations that require us to feed a large group of people, with a. We’ve gotten kind of good at this. Our latest food for the masses meal was the church life group meal we hosted last week: pancakes, which were to be supplemented by other breakfast-y things brought by the rest of the group.
My recipe is slightly adapted from the More-With-Less cookbook and I’ve been making it since I was first learning to cook in my mom’s kitchen. I felt very nostalgic as I made them, especially for the white, cinder-block house on 40 acres that we lived in for several years in south Mississippi, when my sister and I were both young.
Whole Wheat Buttermilk Pancakes
Combine in a bowl and mix with a fork:
1 cup buttermilk (I usually use yogurt)
2 tablespoons oil (coconut oil gives a delightful flavor)
1 teaspoon vanilla
Add and mix only until moistened:
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 teaspoons sugar
Fry in hot, lightly greased skillet (cast-iron, of course)