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Labor Day cooking
September 1, 2014 - Mike Donahey
Our kitchen was a busy one over the Labor Day weekend.
My wife and I were busy making all kinds of goodies inside, while many were grilling outside.
The stars had aligned just right — the two of us had some free time together.
I led of Sunday by making a batch of Aunt Jemima’s Whole Wheat pancakes for brunch.
Making the pancakes fluffier and lighter, I’ve found, is adding 12 to 16 ounces of sour cream or plain Greek yogurt.
I must give credit to a family friend who suggested the use of sour cream. And, I’ve added lemon juice at times to make them sweet.
I like the Aunt Jemima product, but my wife suggested I make my own mix — which I may or may not do.
However, my wife was not to be outdone — she followed up with vegetarian lasagna, and later, bacon, lettuce and tomato sandwiches — both favorites.
I’m blessed my wife (and daughters) have white thumbs and it is evident at least a little of it has rubbed off on me. I've learned good things can happen in the kitchen if one can follow a recipe.
Aunt Jemima, look out.