Perky?

I’m in the process of getting back into the groove. I was in Vegas for a conference last week and I’m now off to another conference in Syracuse tomorrow. The only thing that seems to be getting me through the daylight hours is caffeine – a lot of caffeine.

Lucky for me, I just received a “new” coffee maker. Actually, it’s an ancient relic. A glass percolator that’s 6-cup designation is more like only 2 1/2 cups. It is beautiful, all gold and black and grandma-looking. I think that it was an unopened wedding gift from the 1960’s that somehow found its way to me. I am in love with my percolator, though I’ll admit that there have been a few issues along the way. Brewing a morning cup of joe in a percolator is more of an art than a mindless act of flipping a switch.

For example, if you let the water come to a full boil then you get a mess and a cup full of grounds. Actually, no matter what I do there is a small silt layer at the bottom of the pot every morning. I think that I need to purchase a larger ground coffee than the black-dirt richness that I bought for my other love – my silver one-cup espresso maker.

But regardless, I do not care. Good, bad or silty – my ancient percolator makes me think of breakfasts of scrambled eggs, bacon, toast and grapefruit served in pretty breakfast nooks full of sunshine…even when all I have time for is a rushed cup of coffee in my car on the way to work.

Muffn making machine…

I’ve had a pretty busy week. There have been meetings and events and if that wasn’t enough, I made the staff breakfast Wednesday. When I listed off the menu (muffins, muffins and more muffins) my mother ‘tsk-tsk’d and, as is her usual style, offered a more ‘wholesome’ choice. What is better than berry, banana, apple and orange muffins (four different kinds – not all four mushed together)? A ‘very easy’ breakfast bake that would have had me up till midnight trying to prepare.

Thanks but no thanks.

I make quick breads nearly every other weekend. I slice them up and enjoy for breakfast during the week. Making muffins are like second nature to me now, so much so that I know that base recipe by heart. Below is the basic recipe, you can substitute the bananas for any kind of fruit you like or have in the house.

Enjoy!

Banana Nut Muffins/Quick Bread

• 1 stick butter (melted)
• 1 c. sugar
• 2 eggs
• 1 t. vanilla
• 1 1/2 c. flour
• 1/2 t. salt
• 1 t. baking soda
• 1/2 c. yogurt (plain or vanilla)
• 2 ripe bananas (sliced)
• 1/2 c. walnuts (chopped)

1. Pre-heat oven to 350 degrees F.
2. In a large bowl, combine butter, sugar and eggs. Beat until well combined then stir in vanilla.
3. Add 1 c. flour until well combined. Mix in salt, soda and remaining 1/2 c. flour. Mix until just blended.
4. Fold in yogurt, bananas and nuts until batter is blended.
5. Spray 2 – 12 cup muffin tins or 8×8 pan and pour in batter.
6. Bake. Muffins will take about 20 minutes, bread will take about 40 minutes.
7. Muffins are done when a toothpick comes out clean.

A girl’s got needs

Sometimes a thought pops into my head and I just can’t get it out. I need something…bad. It could be a run, a kiss or a sweet treat but I’ve just got to have it and my mind won’t rest until I’ve gotten whatever the “it” is.

I house-sat this week for friends in my old stomping ground. I realized just how much I missed having a space of my own, surrounded by the people and the place that make me feel complete, like the best version of me. So, maybe I’ve got some searching to do, some big changes to make and some moving in my future…I’m not sure just yet.

But, back to the craving I’ve had going around in my head for the week – oatmeal pancakes. Yes, I said pancakes. Soft and supple, hearty and sweet, I’ve had this need float around with little ambition or opportunity because seriously what’s the point in making a batch of pancakes if it’s only you who is going to eat them?

So, back on the farm, I woke up early while everyone was out in the barn this morning and made a very successful batch of oatmeal pancakes. A nice treat for those coming into the smell of comforting, warm perfection and a treat for me to see how eagerly they got snapped up.

Below is the recipe, adapted from Deborah Madison’s Vegetarian Cooking for Everyone.

Oatmeal Pancakes

1 1/2 c. quick cook oats

2 c. buttermilk

2 eggs

1 t. vanilla

2 T. maple syrup

1/4 c. canola oil

1/2 t. salt

1/2 c. flour

1/2 t. baking soda

1. Stir the oats and buttermilk together in a large bowl and let stand for 15 to 20 minutes.
2. Beat the eggs with the vanilla, syrup and oil, then stir into the soaked oats.
3. Combine the dry ingredients and add them to the oat mixture as well, stirring until fully combined.
4. Cook in a skillet over medium heat. Flip when bubbles for in the center of the pancake and the edges are firm.

These pancakes are truly satisfying…and filling!