Raise your hand high if you love blueberry pancakes! This is a quick and easy blueberry buttermilk pancake recipe taught to me years ago by my young friend Audrey. Buttermilk is a classic ingredient in pancakes, adding both a light tang in flavor and some acidity for leavening. We don’t always have buttermilk in the fridge though, but you can easily substitute it with some diluted plain yogurt.
Do you know the secret to making thick and fluffy pancakes?
But I have to tell you, as much as we Californians love our ‘chokes, we have nothing on the Italians. Hit any farmers market in Italy in spring and you’ll find bushels of “carciofi” for sale, at a price of 10 for 1 euro! For comparison, our globe artichokes usually run $3 each around here.
This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn’t be easier! It takes no more than 20 minutes to make start to finish, and is perfect for a quick, healthy meal. ~Elise
In college one of the dishes I relied on was my own version of egg drop soup. It was simple, tasty, comforting and (most importantly) budget friendly. As I started to make it more and more I began to notice that friends started to drop by for dinner with increasing frequency. This was fine as all I had to do was add a bit more chicken stock and soy sauce and toss in another beaten egg. I could feed my guests cheaply and enjoy their company.