So off we went in My little Cavalier, driving at a breakneck... Uh, 48 km/hr. We got there in good time, and while Red explored the front of the store I headed to the band room in search of some serious clarinet music. After ordering Divertimento No. 1 by Mozart, and playing with virtually every keyboard in the keyboard room, off we went on another Urgent Mission.
A coffee break, of course.
And then... On to the supermarket to pick up some steaks for our Canada Day barbecue.
Somewhere along the way to the grocery store, I decided it was high time to cook up the carrot pancakes that I've been threatening to make for about a month now. Oddly enough, it was the prospect of imminent and severe meat consumption that inspired Me. I've been trying to eat My veggies lately, because I really do feel better when I do. I spent about ten years (1981-1991) as an ovo-lacto vegetarian, until I finally met My match in a barbecued chicken. I used to make vegetable pancakes fairly regularly, so tonight was a trip down Memory Lane. (turns to guardian dragon) The recipe, please, Glori...
Mix together everything but the oil in a fairly large bowl. Alternate vegetables and eggs, mixing as you go, until it looks like enough; then season the mixture and add the flour to thicken the batter. (It should be slightly wet, with a small amount of vegetable juice at the bottom of the bowl, but not runny and not stiff.)
- One potato, peeled and coarsely grated
- 8-10 carrots, peeled and coarsely grated
- 5 eggs
- One shallot or small onion, finely chopped
- Enough flour to make batter hold together without being too dry... Two or three handfuls, or about one cup
- Celery salt, garlic salt, black pepper to taste
- Sunflower oil, for frying
Heat up the frying pan of your choice on medium-high heat, without the oil. When it's hot enough, back off the heat a bit and pour in some oil. Swirl it around in the pan, then put in three heaping tablespoons of batter to make the first three pancakes. Flatten and spread with the back of the spoon, then tilt the pan to get it around the pancakes. If the pan is hot enough, the bottom of the pancakes will harden almost immediately and you'll be able to easily slide them around in the pan.
Cook for 2-3 minutes, or until brown on the bottom, then flip over and cook for a few more minutes. Put the finished pancakes on a cookie sheet that's been lined with parchment paper, and keep warm in a low oven (250F or less).
If the pan looks dirty due to browned oil, wipe it clean before adding more oil and more batter. Reduce heat slightly if the oil starts to brown. Repeat until all the batter is cooked, then serve with sour cream. Makes 12-15 pancakes.
In other news... The weather has finally settled into "sunny, and not too hot to work outside." When I wake up later this morning (early this afternoon, more likely), I'm going to take advantage of the pleasant temperature and try to finish framing the roof of the Cat Gazebo.
In between schlepping topsoil back and forth across My back yard, and packaging up mass quantities of broken bricks for a run to the dump.
You see, sometime this year, I *really* want to have an actual patio behind the house. There is a small concrete pad back there, but between the Pile o' Many Bricks, and the gate leaning up against the wall, and the wheelbarrow, it's a bit hard to access the...
...Barbecue! *happy dance*
(raises mug of beer) Happy Canada Day, everyone!