Monday, January 18, 2010


My own little local harvest. Picked not fifty feet from where I sit and not more than 5 minutes off the vine when they had their photo taken. The fruits of "old vine" tomatoes--planted last spring. Poor vines suffered through searing Arizona heat, monsoon winds and an onslaught of tomato worms. Never gave up or gave in--just kept up the organic food and plenty of water. Enough harvest for a tasty salad a day. After receiving only about 3 inches of rain in 2009, we are finally having rain today. What a relief. Made my trip to the compost bin a real treat. I waited until it rained to go out and deposit peelings and shredded paper from the office. What a wonderful feeling--real rain from the sky and not the faucet.

Sunday, January 17, 2010

Whole Wheat Pancakes

These whole wheat pancakes are light, fluffy and fast. They take only about 10 minutes from the kitchen to the table for the entire breakfast. Have tried lots of recipes and mixes and this is so easy and quick I don't know that I will ever use a mix again. These were served with black cherry, raspberry, blood orange preserves heated until they were the consistency of syrup--just added a bit of water to help thin the mixture.


(Original--after years of practice)

1/2 cup whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

1 egg or 1/4 cup egg substitute

1/4 cup sour cream or yogurt

1/4 cup water


Mix dry ingredients. Mix wet ingredients and add to dry. The mixture will become light and foamy. If mixture seems too thick add a bit more liquid--water or milk--whatever you are using. Grease a non-stick skillet and pour mixture into skillet when it is hot. Flip pancakes when you start to see bubbles.


I have used lots of variations of this recipe. Have used milk, rice milk, half and half, or cream as a substitute for the sour cream/yogurt and water mixture. The recipe requires about a half cup of liquid or more depending on how much liquid the flour accepts.