Oh, what a great day off it's been. I woke very slowly early in the morn, enjoyed some yoga and a long walk with the dog. One of my favorite things to do on my Sunday's off is listen to "A Prairie Home Companion" while cooking in the kitchen. This morning Dan and I had a large delicious brunch of Zucchini Pancakes, Breakfast Sausages, Scrambled Eggs with Chives, and a cup of coffee.
We spent most of the day doing chores around the house, several months ago we bought a house in town, it's a four-plex so we live in one unit and rent the rest out. Anyways, the house is in great shape but the apartments are a little sub-par so we've been working hard to beautify the outside and inside of the place. Today's task was to finish tiling the bathroom and cutting and nailing in a lot the trim. We also managed to move the mega fish tank into the main communal hallway and do A LOT of laundry. Fun stuff, eh?
We were able to steal away for a couple of hours to visit some friends of ours in town, Bart and Sue. They have an absolutely beautiful apartment with a great outdoor deck and flowers everywhere. I chose to celebrate the occasion by sharing the Blueberry Mead that was purchased from Vermont recently. It was very delicious, sweet and dry at the same time.
Here's the recipe for Zucchini Pancakes, they came out great! I found a recipe from foodnetwork.com and then tweaked it to make it my own:
Zucchini Pancakes
~1 cup grated zucchini (I used some frozen from the farm last season, just make sure to thaw and squeeze out most of the liquid)
2 Tbsp finely chopped green onion
1 stalk finely chopped green garlic
1 egg, beaten
6 Tbsp all-purpose flour
1/2 tsp baking powder
2 Tbsp grated Parmesan cheese
1 tsp salt
1 tsp freshly ground pepper
Unsalted butter and Sunflower Oil
1) In a medium-sized bowl, mix the zucchini with the green onion and green garlic. Then stir in the egg, flour, baking powder, Parmesan cheese, salt, and pepper.
2) Heat a pan with some butter and oil on medium heat.
3) Spoon balls of zucchini batter onto the pan.
4) Fry until browned on both sides.
We spent most of the day doing chores around the house, several months ago we bought a house in town, it's a four-plex so we live in one unit and rent the rest out. Anyways, the house is in great shape but the apartments are a little sub-par so we've been working hard to beautify the outside and inside of the place. Today's task was to finish tiling the bathroom and cutting and nailing in a lot the trim. We also managed to move the mega fish tank into the main communal hallway and do A LOT of laundry. Fun stuff, eh?
We were able to steal away for a couple of hours to visit some friends of ours in town, Bart and Sue. They have an absolutely beautiful apartment with a great outdoor deck and flowers everywhere. I chose to celebrate the occasion by sharing the Blueberry Mead that was purchased from Vermont recently. It was very delicious, sweet and dry at the same time.
Here's the recipe for Zucchini Pancakes, they came out great! I found a recipe from foodnetwork.com and then tweaked it to make it my own:
Zucchini Pancakes
~1 cup grated zucchini (I used some frozen from the farm last season, just make sure to thaw and squeeze out most of the liquid)
2 Tbsp finely chopped green onion
1 stalk finely chopped green garlic
1 egg, beaten
6 Tbsp all-purpose flour
1/2 tsp baking powder
2 Tbsp grated Parmesan cheese
1 tsp salt
1 tsp freshly ground pepper
Unsalted butter and Sunflower Oil
1) In a medium-sized bowl, mix the zucchini with the green onion and green garlic. Then stir in the egg, flour, baking powder, Parmesan cheese, salt, and pepper.
2) Heat a pan with some butter and oil on medium heat.
3) Spoon balls of zucchini batter onto the pan.
4) Fry until browned on both sides.