I’m still here. It’s just that I’ve mostly been super-active over on Substack where I tend to publish most of my writing these days. I’m thinking of mostly updating this page on a monthly basis with a few links to my latest posts. Like this Easter greeting to people who are celebrating today. I’m also taking a break from my podcast, sort of rethinking what I should do with it. There’s a lot I’m dealing with right now, things I’m not quite getting into just yet. Anyway, here are a few more posts I’d like to link to from Substack that you might be interested in!

Award Winning Essays in High School Won’t Stand in 2024

Being An Only Child Makes You Use Your Imagination and Creativity!

Book Censorship Exists on Both Sides

What’s Wrong With You, Alabama?

Will you join me over on Substack? Do you have a site of your own? Let me know in the comments! And HAPPY EASTER to everyone celebrating!!!

The post So Where Am I, Anyway? (And Happy Easter!) appeared first on Cynthia C. Mintz.

In North America, we tend to think of pancakes as a breakfast food, there’s no rule saying that one can’t make them savoury, and therefore a good side for lunch or dinner.  I decided last minute to make pancakes, and as I didn’t have any eggs left in my fridge, I searched for good vegan/eggless recipes.  One of the first I came across was this one.  While it is for a sweet pancake, I decided to modify if for something that is more dinner like.  In order to do so, I used the following ingredients:

Savoury pancakes served with a vegetable ragu sauce and a Dijon and almond crusted chicken (chicken was purchased as ready-for-the-oven from Whole Foods)

• 1 cup flour (any kind – I used spelt)
• 1 tablespoon garlic powder*
• 1 teaspoon each of basil, oregano and black pepper*
• 2 teaspoons of baking powder
• 1/8 teaspoon salt
• 1 cup milk (your choice of what kind – original recipe calls for soy)
• 1 1/4 tablespoons oil (original recipe calls for 2)

Directions:

1. Mix all the dry ingredients together
2. Add the liquid and beat stir until smooth
3. Over a heated pan, add 1/4 cup of the batter and fry on one side until it bubbles before flipping (usually around 1-2 minutes on the first side and 1 minute on the second)
4. Repeat until the batter is gone

The recipe above should make about 4-8 pancakes, depending on size and feed 2-3 people as a side dish.

Sauce ideas:  ideas: Chili, vegetable stew or ragu, curry, chicken a la king.

*These are my own – the original recipe calls for one tablespoon sugar

The post Repost from DelectablyChic!: Savoury Pancakes for Dinner? Why NOT? appeared first on Cynthia C. Mintz.