I have been eyeing strawberries for the past month while grocery shopping. And I have been waiting for them to get just right. When berries start popping up at the store I am always reluctant to buy them right away, because they sometimes show up a bit early and aren’t as flavorful as I want them to be. …
It’s dark and windy out as I write this. The first leaves have fallen down and others are still changing color. The stores are stocked with pumpkins of all shapes and colors and I’ve been living in my Fall coat for the past week or two. I am really, really, reeeeally loving every minute of it. Fall is awesome and I can now safely say it’s really here, we’re past the half-summer-half-autumn phase.
The summer was very dry this year, but ever since the temperatures dropped we’ve also had quite a lot of rain. This is typical autumnal weather and it’s also very good for mushrooms. I can’t remember the last time I went mushroom picking, but I’m tempted to go this year. Whether I go or not, I’ll still be enjoying mushroom dishes.
If my life was a cartoon and I was a cartoon character my skin would be green right now, with the amount of spinach I eat. Kind of like how Violet turned into a blueberry in Charlie and the Chocolate Factory. But, as you know, spinach is in season right now and I’m taking full advantage of it. And it goes so well with these savory pancakes, I’m telling you right now you need to make them ASAP.
When it comes to pancakes, I prefer my pancakes sweet. Nothing wrong with savory versions AT ALL, but pancakes I want to eat with Nutella and whipped cream or mixed with fruit. Rok, on the other hand, has his limits with sugar, especially when it’s time for breakfast. And so I decided to make the best savory pancakes I can. Something we can enjoy for brunch or have as dinner, because having breakfast for dinner sounds so damn good. Doesn’t it? […]
