Adventure Begins in the Kitchen
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So Jenny, who will now be referred to as Jebby Swizz, and I baked some ridonkulous strawberry pancakes on Friday night after a marathon happy hour. They were so good that I couldn’t wait to make them into freezable muffins for work-day breakfast.
FoodFash Strawberry Pancake Muffins (yields 8 muffins)
3/4 cup sprouted wheat pancake mix (or regular pancake mix)
1/2 cup water
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
5 large strawberries, diced
Preheat oven to 375 degrees. Mix the first five ingredients in a bowl and then fold the strawberries into the batter. Scoop 1/4 cup of batter and pour into each muffin cup. Bake for 15 to 20 minutes.
Our post happy hour cakes were slathered in butter, which brought them to a whole new level of deliciousness. But sans butter, these pancake muffins are a perfectly guiltless weekday treat. The strawberry adds moisture and a subtle sweetness to the hearty sprouted wheat base. Yu-um!
Ever since Easter, I’ve had the urge to attend church on Sunday mornings. I’ve never been a church-goer, so this is out of character for me, but I’m digging it. Not only is it time filled with positive energy and new friends, but it’s time spent recognizing and appreciating that life is about something bigger than you. And I think regardless of what you do or do not believe, spending time thinking about something other than yourself is time well spent.
Me and the Wichita Falls boys headed to Cowboy Church bright and early this morning. Cowboy Church is practical, simple, and gets straight to the point. And you get to drink piping hot black coffee during the service. I liked it.
Afterward, we headed down the road to Mi Ranchito for some Mexican goodness. I ordered the shrimp tostadas which were way larger than I anticipated. Everybody’s dish came with huge slices of avocado, which won me over right away. When our bellies were beyond full, we parted ways.
From there, I met up with Matt to help him with his new website. I didn’t realize that installing WordPress on Go Daddy involved wait time, so I helped him with some other errands and wound up at Mexican Feast #2. This time there were avocado margaritas (which were so darn good).
The thought of eating Mexican food twice in one day grossed me out, like a lot. I was still so full, but figured having an order of ceviche in front of me was much safer than chips and salsa. It was a good plan, but chips and salsa most definitely happened anyway.
And even though I’m stuffed beyond belief right now, I’m happily placing another check under the fun-filled weekend column!
Katie’s dad sent me this recipe a while back and I can’t give you one good reason why it took me so long to make it. Not one. But after today I can give you a million and one reasons why you should make an avocado fried egg asap.
For starters it’s an egg IN an avocado and what could be better than that?
And it’s super simple. You merely slice an avocado in half, remove the seed, and cut two slices from each half. Place the slices in a greased pan, crack an egg in the middle, season, and fry, fry, fry over medium heat. Flip the avocado/egg and fry as long as you would ordinarily fry an egg.
This is no joke going to be my Saturday breakfast for the foreseeable future. Thank you Mr. Wyatt!!!