The Whirly Girl

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 egg

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)