After a morning of playing in the snow with Little Bit, we decided to have bacon and eggs for lunch, Add the amount of peach juice to get the pancakes to the right consistency (wet enough to dollop, but

I made this on a whim to change up our lunch menu from soups for a day. This came out how I had hoped it would and made an excellent lunch for the three of us.

They got puffy and light and cooked faster. but they worked both with the onion rings and mayo and baked veg that I was originally making that night

4 beets, peeled and chopped 1/2 head garlic, minced 1 onion, chopped 7 tbsp red wine vinegar 3 tbsp light

was quite busy (when do I not say that) but we still had some fun cooking adventures, as well as a bunch of leftover nights.

this recipe I crossed two crêpe recipes, my dad's and Michel Roux's and the results were beautiful: light

using self-raising flour, I would roll them out to 1.5 cm thick or so and end up with scones 5 cm high, light experiment with recipes), it occurred to me that if I used something mildly acidic instead of milk, it might If I could use soda instead of powder, it might fix my chemical taste problem and still allow the scones

I had heard both that it was terrifying and awful and impossible to get right, and that it was really pepper to taste Lime and Chilli Cacao Mayo: -> Made for a sweet potato fries and grilled cheese sandwich lunch I used Samin's method for fixing broken mayo from Salt Fat Acid Heat and it came together right away.

Dead simple to make (if you have the right pan, which I now do! We did a bunch of these with traditional fillings and then trialled something new with our last few crêpes Ingredients: 1 1/4 c flour 2 eggs (I had used all my eggs on the soufflé the night before so instead

Challenge update: Picnic on a hike for lunch and then sandwiches for dinner made way for...