Christmas Dinner, Redone
Woke up to some pretty yucky weather this morning.
It called for one thing: pancakes.
For some reason, you can only buy 28oz cans of pure pumpkin around here. So regardless of what you’re making, it always seems like you’re left with tons leftover.
I’m kinda scared of pumpkin. The canned stuff seems so far removed from the actual vegetable itself. Creepy. But it does lend itself wonderfully to spiced desserts.
Or, err, breakfast ;)
I tripled Jenna’s recipe for Whole Wheat Butternut Squash Pancakes to serve the whole family, with a few modifications:
1 3/4 cup + 2 T whole wheat flour
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp ginger
1 1/2 cup milk
3 T brown sugar
3 T melted butter
1 cup canned pure pumpkin
So fluffy. So spicy. It’s cold outside but ohsowarm in my belly.
Dipped in my favourite E.D. Smith sugar-free syrup.
Paired with a couple boiled eggs for my protein and healthy fats.
Chased down with a couple mugs of Jumping Bean East Coast Roast.
Har har. Local humour.
The leftovers continued into lunch. I think I actually like eating up leftovers better than the dinner itself.
My step-dad got a George Foreman grill for Christmas, so I christened it with a turkey, cranberry and stuffing sandwich.
SO much better than the version I had at Starbucks. Why is stuffing only ever enjoyed over the holidays? I want it once a week pleaseandthankyou.
Along with the last of the layered salad. I shed a slight tear with my final bite. One of the few salads that gets better with a couple days of sitting in the fridge.
I then proceeded to stay in my peejays until 4pm only to shower and change into yoga pants. Aahhh… I love the holidays.
Question of the Day: What’s your favourite way to use up pumpkin? Preferably ways that aren’t mushy and won’t make me gag. Thanks :)