A picture post

Dear audience of 5,
My apologies for taking so long to put up another post. This week flew by, and I find myself sitting here on a snowy (you read that right) Sunday afternoon, finally getting around to photo edits.

First, I suppose I should address what’s on my mind above all the good stuff, because somehow the negative always rises to the top, like oil above water or an alka-seltzer tablet. I applied for a library marketing job and around 2 part-time library assistant jobs, among others. You can see where I’m going with this– I basically don’t handle rejection well. I knew the first job was a stretch (I don’t have an MBA) but part-time library assistant? Shelving books, using databases, customer assistance? I hardly think I’d fail there. I can’t take my own advice that I’d give to others in this situation: it’s not you; it’s who you know, not what you do; be patient, the right job is just around the corner.

I finally shook some sense into myself when I remembered that I’m not here to chase a 9 to 5 or any job, for that matter. I need to enjoy my time off, and not feel so damn guilty about it. With that, let’s move along.

A crisis happened yesterday morning: we were out of eggs. Some Googling for ingredients I had on hand led me to this gem of a blog, but of course I’m incapable of following a recipe without making five thousand tweaks. My improvisation (based, again, on what I had in the kitchen) led to a pretty awesome breakfast, so I thought I’d share the results.

Hearty Oatcakes
Yields: 4 decent-sized pancakes

2 cups oats (instant or rolled)
1/2 cup sesame seeds
2 Tbsp soy flour (could sub flax seed)
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 cups whole milk
1/2 tsp baking soda
2 tsp baking powder
2 Tbsp sugar

Butter (or bacon grease. Yes, I save that stuff in a jar and cook with it. You should, too!)

Directions:
1. Place all ingredients up to and including milk in a food processor (or large bowl, and use your immersion blender like I did) and blend until smooth. Fold in baking powder, soda, sugar.
2. Heat grease in a large, non-stick frying pan over high heat. It’s ready when you throw a drop of water on the pan and it sizzles. Lower heat to medium.
2. Ladle about 1/2 cup of batter onto pan and let cook for 4 minutes on each side. You want the edges to look a little dry before flipping. These pancakes won’t get quite “bubbly” like those made with flour. The second side will take about 3 minutes to cook, and I’d recommend carefully monitoring your heat (i.e. lowering it a notch as you go along).
3. Serve warm with peanut butter and chocolate syrup if what you really wanted for breakfast was a Reese’s Cup (guilty) or your favorite toppings.

John and I biked all around town yesterday, in the rain. Just like the locals. We happened upon a chocolate festival and scored some delicious samples of fudge and something called Scottish butter toffee…or something. Whatever it was, it was good. I also met a nice labrador-mix from Oklahoma, who only intensified my desire to get a dog. I remembered to snap photos for once. Not of the dog; that would’ve been slightly too forward. You’ll also see that our home is shaping up, with nice little touches, including a tv stand I scored for £3!

This slideshow requires JavaScript.

Advertisements

6 thoughts on “A picture post”

  1. Clea, don;t worry about jobs. You’ve only been there a couple of weeks. I stressed enough in my life about jobs
    that now I regret the time I wasted worrying. Something else will pop up; you have so many talents!

  2. Lovery little love nest, time will change things patience it took God 7 days to make the world bet he’s sorry!
    I would love to try your oat cakes but the whole milk along with the butter or bacon fat would really shoot my cholestrol over the charts. Was just put on meds its so high and with a family history of heart disease I am walking a tightrope. More later, relax take deep breath an scream.
    Love an hugs,
    Aunt Nancy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s