Sunday, December 20, 2009

For me, the tough part of December is over and now comes the warm fuzzy part where I get together with friends for raclette and pack for my trip to Seattle to visit my family. The Catering was fast and furious but I couldn’t be more grateful for Kam who employs my services and thus pays the farm bill for the next month. After that who knows.
My last day working with Kam was Friday and I must say it took a while for my legs to stop twitching so I could sleep. Kam and Chef Bill are still going strong, I’m only free because I’m skipping town.

On the home front, I did one of the cheesiest things imaginable, for solstice I gave my partner a puppy. I know! I had to give him to her early because I leave tomorrow morning but it turns out I did ok. She really likes her new buddy. He’s a miniature dachshund, 6 weeks. He is adorable of course. And what farm doesn’t need a mini dachshund! He’ll herd the cats and the dust! Max hopefully will warm up to him but right now all the dogs are scared out of their gourd of him. The way he goes straight at them with his sharp as needles little teeth (are u my mommy?)



Life is beautiful here; the pond is partially frozen except for the middle that is high in waves from the 10 or so ducks that are swimming around playfully. The tall grass in the pasture is frozen and crystallized reflecting the morning sun, edging me into a profound spiritual experience. The smell of puppy breath does it every time!





Ahh…..Sunday breakfast!
Blue corn flapjacks
1 1/4 cups all-purpose flour
1 3/4 cup blue cornmeal
Pinch salt
2 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 cups goat milk
2 tablespoons unsalted butter, melted
Directions :
Preheat a cast iron skillet. (if your using the top of your wood burning stove wait, it won’t take long at all just till a lump of butter melts).
Mix together the dry ingredients in a medium bowl. Beat the eggs the milk in a medium bowl until combined, stir in the melted butter. Add the egg mixture to the dry ingredients and mix until just combined. If the batter seems too thick, add a little bit more goat milk.
Put a little butter or oil into the skillet to melt. Ladle about 1/4 cup of the batter into the skillet for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 60 seconds. Remove to an ovenproof dish and keep warm in the oven until ready to serve. This recipe makes about 16 pancakes. We heated up some frozen peaches from this summer with about a tablespoon of butter, If you have some cream from the top of yesterdays milking poor about ¼ cup into the peaches, You don’t even need maple syrup. Yummers!

3 comments:

Denise~ said...

Happy Solstice to you all!

Have a good time up north.

Did Linda name the new guy?

Linda said...

Not yet, Denise. Still waiting for inspiration. I think it will be some name that means "light" though. He sure brightened up the house this weekend!

Happy Solstice to you too!

nanc said...

What a lil' cutie pie! You have to love the energy that a puppy brings to the house. Merry Christmas to you both. Lisa, I hope you get out of here before the storm hits. Linda, stay warm and dry. We're hunkering down and getting ready here. I'm keeping my fingers crossed for snow (and not ice). A white Christmas in central Oklahoma is a rare event!