perfect pancakes

well according to food network that is. back in high school when i started this blog, i had a subscription to Cooking Light and Food Network. they were my go to for new, adventuresome, but not too adventuresome, recipes. as a result, i have a two inch binder chalk full of glossy magazine clippings with notes scrawled across them. i pulled this one for pancakes out to use up my leftover berries from my cantaloupe bowl. it's a simple recipe that is easy to add fun ingredients to the batter like oats, berries, chocolate-chips, nuts, granola, or cinnamon chips. the pancakes are fluffy and thick, but not too thick, and just about as quick as using a box mix. how could you go wrong? they are the perfect pancake after all.  

Perfect Pancakes
Yields: 6-8 pancakes

Ingredients:
1 1/2 cup flour
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup 2 Tablespoons milk
4 Tablespoons melted butter
1 egg

Directions:
1. Whisk dry ingredients together in a bowl.
2. In a separate bowl whisk milk, butter, and egg together; fold into flour mixture until just combined. (lumps are encouraged)
3. Brush a large skillet with butter and heat over medium-low heat. Add 1/4 cupfuls of batter and cook until bubbly on top and golden on the bottom. Flip and cook until golden on the bottom.
4. Serve with your favorite toppings and warm maple syrup.

how to 'properly' eat a cantaloupe

i still can remember the first time my dad showed me how to 'properly' eat a cantaloupe. he had just come home from with a cantaloupe in tow. i was very curious and watched with wide eyes as he explained it to me. it's simple. you slice the cantaloupe in half, scrape out the insides, take half of the cantaloupe, and hold it like a bowl. my dad handed me my half and gave me a spoon. i watched as he dug into his cantaloupe, enjoying the juicy fruit. i carefully did the same. it tasted so good. something about scooping the cantaloupe out of the rind was so satisfying and delicious. he explained that it is very important to consume all of  the cantaloupe, scooping as close to the rind as possible, to achieve as much satisfaction of the juicy cantaloupe as possible. this was the first of many proper cantaloupe eatings with my dad.

i had just finished a long morning of cleaning, feeling exhausted and hot. i quick stopped by the grocery store on my way home to pick up a few things. earlier i had seen a cantaloupe breakfast bowel on pinterest that had caught me eye. when i walked past the cantaloupes at the grocery store and saw that berries where on sale, i couldn't resist. i took my groceries back to my apartment and cut open my cantaloupe. i filled it with yogurt, honey, granola, and berries. i dug my spoon in and enjoyed the sweet satisfaction of scooping out my cantaloupe. i was instantly taken back to memories of sitting on the kitchen counter top with cabinets for my back rest and my dad across the room leaning against the counter top. our small talk interupted by repated,  "mmm...this is just so good," as we devoured the insides of our cantaloupe bowls.

Cantaloupe Breakfast Bowel
Yields: 2

Ingredients:
Cantaloupe
Greek plain yogurt
Honey
Granola
Berries

Directions:
1. Cut cantaloupe in half. Scoop out seeds.
2. Fill center with yogurt. Drizzle honey over yogurt. Sprinkle granola on top. Finish with berries.  

late night cooking adventure

it had been a full day. a day of cleaning, an evening of worship, and a late night of office cleaning. when i walked through my door, the first time that i didn't having to quick turn around and run back out, i realized i had never eaten dinner. it was past ten and i was hungry.

"got to bed, eat something quick, or make that recipe i've been wanting to try," my mind went back and forth trying to decide. a surge of energy hit me as i realized that my first client for tomorrow had canceled. excited, i went with the latter of my thoughts.

i am a night owl, something i got from my mother. real life though has made me somewhat of morning person, like my father. i realize college life doesn't quite qualify as 'real life,' but at least give me credit that it is more 'real life' than highschool life.

so, there i was at ten-thirty cooking my pappardelle. earlier in the week i had gotten a fun surprise package. in it was several different fun ingredients (including the pappardelle) with a note that said, "a few of my favorite things." i had found this recipe that i though would be fun to try the noodles out on. i had never made pappardelle before. they may have just become my favorite kind of pasta. pappardelle is are large, broad, flat noodle, similar to fettuccine, but much better in my opinion. the name stems from the Italian verb pappare, which literally means to gobble up. it is exactly what i was doing at eleven at night.

i stayed up late that night cooking and working on a few things that had been piling up. it felt good to work late into the night and sleep in the next day. i had missed it.

wink to the sender who inspired this fun late night cooking adventure. i am excited to try more of your favorite things :)

Sun Dried Tomato and Mushrooms Pasta with Garlic Basil Sauce
Adapted From: Julia's Album

Ingredients:

2 tablespoons olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
3.5 oz sun-dried tomatoes, diced
2 cubes chicken bullion
2 cups boiling water
1/2 cup half and half
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil
1/2 pound pappardelle pasta

Directions:
1. Heat olive oil in a large skillet, add sliced mushrooms and garlic. cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.

2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet. Cook the vegetables in the chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat.
3.Add half and half, heavy cream to skillet. Bring to a boil for a short moment. Add Parmesan cheese, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add basil.
If your sauce is too thick add more half and half as needed. 
4. Cook pasta al dente according to the package instruction. Add pasta to the sauce, toss, and serve.