1. Recommend to us

    a food blog on tumblr that you like? Preferably original content and not just all reblogs. (And if they ARE all reblogs they better credit correctly!) We need to update our favorite blogs list :) So who would you recommend?

    Or if you’re not on tumblr write in the comments what blogs you love. We’re in the mood to spend a lot of time checking them out tonight!

    October 14, 2012
  2. These are classic Sunday pancakes with a twist - we added in fresh apple, raisins, chopped pecans, and extra cinnamon to make them extra flavorful and special. I like mine with some maple cream and hot tea. :) Ingredients: 1 cup flour 1 tbsp baking powder a heaping pinch of salt 1 cup non dairy milk (we like almond or coconut, but soy will also work) 2 tbsp canola (or vegetable) oil 1 tbsp agave nectar (or any other sweet liquid, apple cider would be good with this recipe) 1/3 cup loosely chopped pecans 1/3 cup chopped apple, into pieces about the width of a dime (or, if you’re not in the US, smaller than a die) 1/4 cup raisins 1 tsp cinnamon 1 tsp vanilla extract How to make it: Mix the dry and wet ingredients separately, then mix them together in the same bowl - lumps are okay. (Don’t overmix or you’ll get really flat pancakes, which are sometimes ideal but not for a lumpy batter filled with chunks of apple and pecan.) Gently fold in the pecans, apple, and raisins. Grease a flat pan (we use Earth Balance) and turn the heat to medium high. Pour on the pancake batter and let cook until bubbles start to form in the center of each pancake. Flip and let cook on the other side until golden brown. This makes enough for about 10 pancakes.
    High Res

    These are classic Sunday pancakes with a twist - we added in fresh apple, raisins, chopped pecans, and extra cinnamon to make them extra flavorful and special. I like mine with some maple cream and hot tea. :)

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    October 14, 2012
  3. Over the summer, we got stranded 13 hours away from home after our 1980’s Volvo died, when we had at most $50 in our bank account. Read that link if you want to hear the whole story; if not, the short story is that we ended up staying with a relative who fed us the most amazing food straight from their garden while we waited for a way home. They also taught us the basics of pickling, and gave us a few finished jars to take home with us as well as a recipe card packed with information. Read more below to get their not-so-secret recipe that makes, frankly, the best pickle I’ve ever had. What you’ll need per batch: 1 QT Mason jar (I suggest getting a bunch and doing several jars at once.) 2 tbsp dry mustard 2 tbsp salt 5 tbsp sugar 1/4 tsp alum (to keep the pickles crisp) apple cider vinegar pickling cucumbers (shorter and smaller than regular cucumbers) Before you start, make sure to wash & rinse your cucumbers of any dirt - you don’t want to eat that later. Combine all the dry ingredients and put the mixture in the jar. Fit as many cucumbers as you can in your mason jar, leaving some room for them to breathe. Fill the jar to near the top with apple cider vinegar. Seal the jar tightly and store them in a cool, dry, dark place for one month or more. We put the production date on our jar so we’d know when they’d be ready. We also tested store-brand apple cider vinegar versus Bragg’s ACV, and there wasn’t too much of a difference in taste in the end. Once you open a jar, store it in the fridge until you’ve finished all the pickles in it. Before you take any out, just shake up the jar to combine all the liquid. I like to slice them into sandwiches or just eat one as a snack, but you could also serve them at parties this fall and winter. Hope you enjoy these as much as we do!
    High Res

    Over the summer, we got stranded 13 hours away from home after our 1980’s Volvo died, when we had at most $50 in our bank account. Read that link if you want to hear the whole story; if not, the short story is that we ended up staying with a relative who fed us the most amazing food straight from their garden while we waited for a way home.

    They also taught us the basics of pickling, and gave us a few finished jars to take home with us as well as a recipe card packed with information. Read more below to get their not-so-secret recipe that makes, frankly, the best pickle I’ve ever had.

    Read More

    October 12, 2012