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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.



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