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Welcome to the new! motivated! supper in stereo. We’re taking a kick in the posterior from NaBloPoMo, which in actuality will probably just mean a bunch of uninspired posts as I grope for topics to fill a-post-a-day-for-a-whole-month. Think about this. We signed up for a blog in June, and since then we’ve put up nine posts. I am now proposing to our (by now disgusted, alienated and non-existent, which is a feat considering that they’re our friends and family) audience that we will delight and entertain them with thirty posts in the next thirty days. Math’s not my thing, but that’s got to be about a 460 percent increase in posting frequency. And no, please don’t go check my calculations. I told you math’s not my thing.
And! To make the kickoff to our marathon even a little more unlikely, I’m offering you an inappropriate recipe. This is November, right? Time to settle into your armchair with a bowl full of something rich and spicy, time to savour the last days of fall before we all put on our snowpants. Well, I know that exactly what you all don’t want after your delicious beef and butternut squash stew is some refreshing, tangy, summery dessert. But that’s what I’m offering.
But you know, I think I’m going to stop apologizing for unseasonal choices. This lemon frozen yogurt is delicious; while it is refreshing (if refreshing could ever possibly be a bad thing anyway), there’s a bit of creamy richness to it that made me feel okay about curling up with a bowl of it in front of the television this evening. The full flavour of the yogurt (please use the good full-fat kind) is a good contrast to the in-your-face tang of the lemon, and the whole thing is tempered by milk and rounded out by a bunch of sugar. The best part? It only took me a few minutes to get the whole thing thrown together, and everything came straight out of our fridge and cupboards, no preplanning or errand-running necessary.
LEMON FROZEN YOGURT
1 1/2 cups milk
1 1/2 cups yogurt
1 cup sugar
1/3 cup lemon juice
When Grey’s Anatomy goes to commercial break, toss the milk, yogurt and sugar into a food processor or blender. Whirl it all together until the sugar’s dissolved. After you’ve measured everything out, your show’s probably back on. Go watch it. When the next break starts, add the lemon juice, and pulse it through once more. If you can get this all done in the space of one commercial break, great! Your ingredients are probably all still nice and chilled. Pour your mixture into an ice cream machine, and operate it according to manufacturer’s instructions. It will be ready before your show is over.
P.S. Dear probably-non-existent blog audience. I’m sorry if the next month contains pictures of our cats. Thirty days is a lot of recipes. And our cats are cute.
Saturday mornings, I like to play housewife. Instead of telling Carlo “make your own breakfast. You’re a grown man,” I get out of bed and cheerfully mix flour and baking powder together to make a weekend feast. Sometimes it’s muffins, but usually it’s pancakes because they come together so fast and cook quickly enough that my hunger doesn’t overwhelm my good intentions. When the food is ready, we douse our pancakes in maple syrup, sprinkle a little sugar on our lattes, and curl up in armchairs with our plates on our laps. It’s a good way to start a Saturday.
Last time I made these pancakes, I used whole wheat flour. This time I used all-purpose. It’s good both ways, but the whole wheat does make them a bit heavier. They’re very filling because of the oatmeal, which adds a rich creaminess that goes really well with tart grated Granny Smith apples.
1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 large egg, beaten
1 1/2 cups cooked oatmeal (I use instant oatmeal, but this would be great with rolled oats)
3/4 cup milk
1 Granny Smith apple, peeled and grated
unsalted butter
Preheat a skillet on medium heat.
Mix together flour, salt and baking soda. Add wet ingredients and mix gently.
Melt a generous pat of butter onto the skillet and pour batter in 1/4-1/2 cup servings onto skillet. Allow to cook until bubbles show on one side, then flip and cook on the other side until both sides are golden. Flip pancakes onto a plate, cover with maple syrup, and relax.
*By the way, can you tell we just bought a new camera? You could if you looked at any of our earlier posts. It’s a Canon Powershot G7, and we loooove it. But now that we have no excuses about image quality, any ugly photos are entirely our own faults. I’d love to hear some food photo tips!*
Supper In Stereo 