Hey, it’s the first week of school, isn’t everyone eating some form of breakfast food for dinner?
Sadly I can’t even use that excuse, as W is still 2 years from kindergarten. But everyone else in the world seems to be back at it, as my straining inbox can attest, and it seems they all expect me to do the same. (That sounded more than slightly sexual, didn’t it?)
I was off the hook tonight, actually, I’m about to go for dinner with D and C at Olives, the new place down in Vic Park. W asked for pancakes for dinner, and since there were leftovers from breakfast, he got his wish. Yes, they are mushy cereal pancakes. I discovered that pancakes are the ideal use for the half-bowl of soggy Mini Wheats or Raisin Bran and milk left sitting on the kitchen table (I told you I hate to waste food) – it’s just softened grains and milk, after all! So if you remember the Pancake Rule of Two: 2 cups flours/grains, 2 Tbsp. sugar (if you like – I usually skip this part), 2 tsp. baking powder, 2 eggs, 2 Tbsp. oil and 2 cups milk – whisk the dry and then add the wet – you can generally throw a bowl of mushy cereal into the mix too. This morning I used all buckwheat flour and sogged-out Mini Wheats, and they turned out crispy-sweet and grainy, and taste amazingly like a big round disk of Mini Wheats. I’ve nibbled enough to have taken the edge off the hunger I was working on all afternoon in preparation for an actual dinner out. Served with pure maple “sirlop” that our neighbours’ Quebecois parents brought from home – the family owns a sugar shack in Quebec. How cool is that?
I have no idea what Mike’s having for dinner. Not my problem.