Birthday Tea at the home of my childhood, complete with Darjeeling and Mom's unbeatable Apple Pie.
She often laments that something isn't quite right; the filling is too dry, the fruit isn't soft enough, or this day's 'the crust is too brown.'
We all chuckle because her pies are always perfect. The boys and I agreed we loved the darker, crispier crust that created some caramelization with the filling.
It's devoured in a matter of minutes, though I have perfected eating slow enough to make my smallish piece last the longest. I like to start from the narrow end like most, then switch to the buttery crust about 3/4 through so I can enjoy the last bites of filling at the end.
Any other pie is ruined for me for life.
It was a great anniversary weekend.
Today is the calendar date but since it's a busy workday there isn't much going on. Activities included a trip to Whole Foods for an outdoor lunch, a little reading in the sun, a trip to the driving range, and even a dip in the pool.
NH loves golf and is actually pretty good. I don't enjoy it but the driving range is not a bad outing. I know he enjoys coaching me on my stance and swing :-) so I don't mind going once in a while. He lines up every shot, so I hit about 4 balls to his one.
My dad and brothers don't play so this game is new to me, but it's not a bad core workout!
Saturday morning we enjoyed a special treat: Oatmeal Pancakes. A favorite at our local breakfast spot, I've never made them at home. I modified my regular pancake recipe to use oats and they were delicious with a homemade strawberry sauce.
No pictures I'm afraid, but two recipes for you.
1/2 cup plus 3 Tbs whole wheat or all-purpose flour
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons canola oil
1/2 cup skim or soy milk
1/2 cup plain nonfat yogurt
In a large bowl, combine all dry ingredients and whisk lightly to combine. Make a small well in the center of the bowl and add the egg, canola oil, milk, and yogurt. With a light hand, whisk to break the egg and mix into the wet ingredients. Then fold the wet into the dry, careful to not overmix. It should come together in 10-12 'folds' or turns of the bowl.
Meanwhile, heat a pancake pan or griddle over medium low heat. Using a 1/4 or 1/3 cup (depending on how big you like your pancakes) ladle pancakes onto the griddle. I used to do four at a time but now I do three so I have more maneuvering room when flipping. Once you see bubbles form on top and the pancakes feels firm, quickly insert a spatula under a pancake. With a quick wrist motion, lift and flip the pancake to the other side. Cook a few minutes more and remove to a plate. Repeat with the remaining batter. Top with strawberry sauce (recipe follows).
To keep pancakes warm while you complete the batch, put them on an oven-safe plate in the oven on the warm setting.
2 cups strawberries, fresh or frozen
1-2 Tbs brown sugar
1/4 cup water
Hull and slice strawberries. You want different sizes so that some cook down and others remain in pieces, to create a chunky sauce. Place in a small saucepan over medium high heat, along with the brown sugar and water. Stir to combine. Once the mixture comes to a boil, lower the heat and simmer until it thickens, about 10-15 minutes. Serve over pancakes, or simmer longer to create a thicker jam-like texture for toast.