That feeling when all your dreams come true?
That’s how I felt last weekend when my (old) roommate got engaged to her longtime boyfriend.
I might have shrieked like a woman unhinged in the middle of Union Square when she called to tell me.
She and I have been waiting (and waiting and waiting) for this day for SO.LONG; gossiping about it, making predictions about when it might happen, trying to send telepathic messages to her boyfriend to get his act together, trying to send not-so-telepathic messages to her boyfriend via my boyfriend to get his act together….yeah, it’s been a process. But he (finally) followed through last weekend in front of the Lincoln Memorial Reflecting Pool in DC.
Ain’t that romantic??
And now, not only does she get to become a bride in the next year…but I get to become an official unofficial maid-of-honor!
Yes, it is true. She is creating an entirely new position in the traditional Indian wedding ceremony. Just.For.Moi!
I’ll get to wear a sari and everything. It’s really going to be the best.
With an entirely made up title comes a lot of responsibility. Like any normal maid-of-honor, one must concern themselves with the bridal shower and bachelorette party, but because we are totally shirking tradition, I feel like we kind of have to go the extra mile. You know…to prove that I’m worthy.
And how else does one win people over but through food? I suppose personality, but no…food is definitely the way to go with this one. So I’ve been experimenting with “girl food”. You know, the kind of stuff that boys would say isn’t really a meal but that girls would be totally content to eat? Like pancakes-for-dinner and salad-for-lunch? Ex.Act.Ly.
So this past weekend, when The.Boy conveniently absented himself to his parents’ place for two days, I made savory pancakes! For lunch! Or dinner! Or when you feel like standing in front of the refrigerator eating a pancake smothered in spicy tangy lime butter!
Which, after trying these…is totally going to be all.the.time from here on out. I’m adding them to the bridal-shower-potential list. And the anytime-I’m-craving-pancakes list. (Again, which is…all the time.)
Before I go for the day, I just want to say THANK YOU to all the men and women out there who fight to make our freedom possible.
I also want to let you guys know about a pretty cool contest being held by Bob’s Red Mill. They are currently hosting their “Spar for the Spurtle”, the aim of which is to seek out the best oatmeal maker in all of the US! To enter, you must create a recipe that uses oatmeal and then make a video (less than 3 minutes) that details the recipe and how to make the dish! The deadline is July 22nd. Three winners will be chosen and flown to Portland, Oregon, where they will compete in a live cook-off on August 16th. The winner of this round will head to Scotland on a once-in-a-lifetime, all-expenses-paid trip for two hosted by Bob’s Red Mill! Click here for more details on how to enter!
One year ago…Strawberry Balsamic Ice Cream
Two years ago…Muhammara-Style Shakshouka, Coconut Macadamia Nut Mahi Mahi with Tropical Salsa, Chocolate Chip Cookie Dough Cupcakes
Three years ago…Blueberry Buttermilk Cake with Strawberry Whipped Cream, Roasted Garlic Soup with Cherry Black Pepper Focaccia
Green Pancakes with Lime Butter
Serves 3-4, adapted from Plenty
For the lime butter:
- 8 tbsp (1 stick) unsalted butter, at room temperature
- grated zest of 1 lime
- 1 1/2 tbsp lime juice
- 1/4 tsp salt
- 1/2 tsp white pepper
- 1 tbsp chopped cilantro
- 1/4 tsp red pepper flakes
For the pancakes:
- 2 bunches swiss chard, washed and leaves torn from stems
- 3/4 cup self-rising flour (to make blend 1 cup flour with 1 1/4 tbsp baking powder and pinch of salt)
- 1 tbsp baking powder
- 1 egg
- 4 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 tsp ground cumin
- 2/3 cup milk
- 6 scallions, finely sliced
- 2 jalapenos, thinly sliced
- 1 egg white
- olive oil, for frying
- For the lime butter, put the butter in a medium bowl and beat it with a wooden spoon until it is is soft and creamy. Stir in the rest of the ingredients. Put on a sheet of plastic wrap and form into a log. Twist the ends to seal and chill until firm.
- For the pancakes, wilt the swiss chard in a pan with a bit of water. Drain and, when cool, squeeze with a paper towel to remove as much liquid as possible. Coarsely chop.
- Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large bowl. Whisk until smooth. Add the scallions, chiles and swiss chard and mix in with a fork. Whisk the egg white to soft peaks and fold it into the batter.
- Pour a bit of olive oil into a heavy-bottomed frying pan over medium-high heat. Put 2 tbsp of batter into the pan for each pancake and press down gently so it is flat. When the center of the pancake starts to have small bubbles, flip it and let cook for another 30 seconds-1 minute or until it is a golden-green color. Transfer to a paper towel-lined plate and continue with remaining batter.
- To serve, give three warm pancakes per person with a slice of lime butter in between each to melt.
This is my submission to this week’s IHCC!