My life has been one series of experiments after another. What I always think are carefully formulated hypotheses and sets of plans usually ends up completely backwards from the way I intended. But then again research science is all about 90% failure! Much like my job in the lab, this frustrates me to no end in real life. Which is one reason why I'm not really sure if this is what I should really be doing for the rest of my life. Being a results driven person is both a blessing and a curse in that regard. However, when it comes to cooking, somehow I just don't have the same OCD compulsion that things should work out exactly how I planned for them to be. I think it would be good for me to be able to translate the same easy come, easy go, somewhat laissez faire, what will be will be attitude to the rest of my life. It usually serves me pretty well in the kitchen and even in the event of a cooking "failure" I find myself learning lots and having a great time doing it. Learning to enjoy the process is one of the greatest lessons in life, I think. Even when your mixer bowl spins wildly out of control, splattering batter all over the place, you forget an important ingredient or you cut yourself chopping veggies, life is still all about the process. It may not always be fun in those stages, but the end result, even if it's not particularly tasty, is that you will always be full. And that is just what I am trying to do- Live a Full Life!
Cornmeal Hotcakes with Heirloom Tomatoes and Farm Fresh Eggs
**Not wanting to rely on the old standby of a caprese salad (though I will be making one later this week!), I was looking for a way to use some more of the organic cornmeal we received a few weeks ago. I had been toying with the idea that cornmeal and blueberry pancakes would be great on Saturday morning, and then I realized they would probably work better as a savory dish. No real recipe here, it was a no brainer on a hot August day.
Make your favorite pancake recipe, substituting all but 1/4 of the flour for cornmeal. I added a little extra baking powder to my mix and it gave them a great texture. If you're feeling particularly adventurous, toss in some fresh corn off the cob. I would also recommend adding some cayenne or chili powder to your mix to just kick it up a little bit as mine were pretty bland without it.
Fry up some eggs, don't forget to s&p them while they cook! Slice up some heirloom tomatoes and sparingly S&P.
Pile up the hotcakes, tomato and egg and sprinkle some cheese on top. Serve with salsa made from heirloom tomatoes if you dont want just a slice of tomato on top. A little sour cream (or plain yogurt!) wouldn't hurt if you have it.
You can eat the leftover hotcakes with honey- just like eating a cornbread muffin!
**Not wanting to rely on the old standby of a caprese salad (though I will be making one later this week!), I was looking for a way to use some more of the organic cornmeal we received a few weeks ago. I had been toying with the idea that cornmeal and blueberry pancakes would be great on Saturday morning, and then I realized they would probably work better as a savory dish. No real recipe here, it was a no brainer on a hot August day.
Make your favorite pancake recipe, substituting all but 1/4 of the flour for cornmeal. I added a little extra baking powder to my mix and it gave them a great texture. If you're feeling particularly adventurous, toss in some fresh corn off the cob. I would also recommend adding some cayenne or chili powder to your mix to just kick it up a little bit as mine were pretty bland without it.
Fry up some eggs, don't forget to s&p them while they cook! Slice up some heirloom tomatoes and sparingly S&P.
Pile up the hotcakes, tomato and egg and sprinkle some cheese on top. Serve with salsa made from heirloom tomatoes if you dont want just a slice of tomato on top. A little sour cream (or plain yogurt!) wouldn't hurt if you have it.
You can eat the leftover hotcakes with honey- just like eating a cornbread muffin!