A lot goes on behind the scenes of a blog, which is really just a window into someone’s life…or however much of it they wish for you to see.
Sometimes I feel like grabbing a megaphone and shouting from the rooftops about all that’s going on in my life. I want everyone to know what I’m doing, where I’m going and who I’m doing it with. And then there are times when I want to crawl under a rock that is hidden far below the sea with a million pounds pushing down on it and nothing but the silence of the waves to listen to. Those are the times when posting a recipe about what I made last week seems utterly irrelevant. I start to wonder why I’m doing this. Did I start this site to provide recipes to the public? Did I start it as a way for me to get things off my chest? Is anyone really listening anyway?
If I wrote right here that I’m sitting at my computer in nothing but a black thong, would anyone actually read it?
Sometimes life has a way of making itself relevant again. For a long time I don’t think I really opened my eyes to see what the day was bringing to me. I merely pried them open far enough to see what I needed to stay happy. Get up, work out, make breakfast, take kids out, make lunch, write post, make dinner, watch Dexter, read novel, go to bed. But there’s more to life then living every day in a haze. There are things to learn and things to forget, there are new tastes to discover and people to meet, there are paintings to stare at and songs to be listened to over and over again. There are roads to be driven, stones to be tossed into the sea, leaves to be pressed between the pages of heavy books and so much more. No one in this life can say they are the same day in and day out. Have I changed in ten years? I hope so. The static character in any good story is merely that, static. I want to be the star, the dynamic, ever changing hero of my own life.
What is this life if we don’t seize it and make it what we want it to be? Carpe Diem right?
But time ticks heavily on and sometimes it’s hard to get right what you’ve been trying to tell yourself for years. But there is no “try”, there is only doing…you either fail and move on or you succeed. If life is what you make of it, mine will be the most complicated of origami, the kind with so many folds and twists that during it’s construction it is utterly impossible to tell what it is. Then as it nears the end of it’s creation and begins to resemble it’s final result, it is beautiful and compelling.
Life has a way of always surprising us. Greeting every day as if it was our last may be hard to do, but it really does make you appreciate everything this world has to offer us.
What does any of this have to do with pancakes? Absolutely nothing. I am breaking a cardinal sin of blogging by not posting a blurb about the pancakes and how delicious and easy they are. And you know what? I don’t give a flying fuck….
One year ago: Gluten Free Cinnamon Oat Pancakes
Two years ago: Shrimp Stuffed Sole
Chocolate Chip Pancakes
Yield: Baker’s dozen
Prep Time: 5 minutes
Cooking Time: 20 minutes
2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
2 tbsp brown sugar
2 eggs, room temperature
2 cups buttermilk
2 tbsp butter, melted and cooled slightly
1 1/2 tsp vanilla extract
1/2 cup dark chocolate chips
butter for cooking
1. In bowl, mix dry ingredients with a whisk until completely blended.
2. In a second bowl, mix together the wet ingredients.
3. Pour the wet ingredients into the dry and stir about six or eight times in a figure eight. Just enough to blend the ingredients, but not so much that’s it over mixed. Gently, stir in the chocolate chips.
4. Heat a non stick pan, or even a cast iron pan would work here. Melt a small amount of butter in the pan for every batch of pancakes you cook. Believe me, it makes all the difference for a great pancake.
5. Allow the pan to heat thoroughly on medium, pour in a small ladle full of the batter and allow small bubbles to form on the surface and pop before turning the pancakes over. Cook for another couple of minutes and remove to a cooling rack or plates. Serve with a little bit of syrup or fruit compote.