It's the 4th of July, which to me means summer is half over and I'll have to go back to work soon
I can't seem to motivate myself to complete the projects I said I'd get done this summer, like cleaning out my home office.
I need to organize my school stuff and start planning for fall semester.
There are so many recipes I want to make with fresh summer veggies, but I'm tired of making dinner for myself when Jerad's working late.
I hope I have enough money for my Chicago trip at the end of the month.
We need to get a hotel room for the Great Taste of the Midwest in Madison, WI, next month.
I really need to get up to Springfield to visit my grandmother.
I hope my Sauce Magazine article is what they wanted and not too long.
I really shouldn't have eaten White Castles at midnight last night.
It's ironic that I ate fast food 6 hours after joining the Slow Food group.
I wish my cat would stop pissing and pooping on the floor.
I need to read more often, so that I can make a dent in my summer reading list.
I'm excited to see the new Harry Potter movie.
I haven't been to the movies in over a year.
I need to make an eye doctor appointment.
I need to get my yearly blood work done.
I wish I could sell my house and move to the Soulard Market Lofts.
I love blueberries, particularly fresh from the farmers market blueberries.
(adapted from Martha Stewart’s Original Classics Cookbook
via Smitten Kitchen)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 tablespoons sugar
1 large eggs, lightly beaten
1 1/2 cups plain, non-fat yogurt
1/2 cup fresh blueberries
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs & yogurt and whisk to combine.
- Heat a non-stick pan with 1 tablespoon of butter over medium-low heat. Pour 1/4 cup of batter into the middle of the pan (or pour two pancakes if you have a big pan); be careful, though, this batter spreads. Arrange some of the blueberries on top of the pancake.
- When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
- Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F.
- Serve with a drizzle of melted butter and a sprinkling of sugar.