Today I woke up hearing the neighbors playing music and I could smell they were also cooking breakfast, so, I decided to do the same while my companion still lay sleeping. Although, he woke up just before I could manage to do this, and we cooked together. I had a craving for crepes like the ones a friend made in Quebec and I found the recipe online. It is extremely simple and is as follows (we had these crepes with whipped cream that we made ourselves in a jar with vanilla essence not extract and cream [shaking it like mad] then to top that off strawberry conserve, the conserve was store bought):
Ingredients
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
Directions
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Thank you JENNYC819 from AllRecipes.com for this recipe.
*To minimize clumping I added the flour, eggs, milk, water, salt, and butter at the same time then began to whisk.
For Dinner we wanted something else very simple and we found a delicious and easy recipe for Macaroni Salad. However, we concluded to add peach chicken but I'm not feeling that keeps to the simpleness of today's meal theme so I'll end up making a new version where I take some canned peaches and smash them into puree then pour it over the chicken and bake it for about twelve to fifteen minutes or however long it usually takes to bake chicken. I use the term "I" loosely here because in all likelihood my companion will make the chicken.
The recipe for the Macaroni Salad we are using is as follows (although, I am adding some grated cheese and a few pinches of dill to this as well):
Ingredients
* 2 cups (about 1/2 lb) dry macaroni pasta (use rice pasta for gluten-free version)
* Salt
* 1 hard boiled egg, chopped
* 1 roasted red bell pepper*, chopped
* 1 Tbsp fresh chopped parsley
* 1/4 cup chopped spring onion or green onion
* 1/2 teaspoon lemon juice or vinegar
* A generous amount of mayonnaise (1/3 to 1/2 cup)
* Several pinches of paprika
* Freshly ground black pepper to taste
You can roast a fresh bell pepper by blackening it over an open flame on a gas range or broiling until the skin blisters on all sides. Remove from heat source, place in paper bag, after a few minutes remove from bag and scrape off the blackened bits. Discard seeds and stem.
Directions
1. Cook macaroni, as directed on its package, in at least 2 quarts of salted water (1 teaspoon of salt per quart of water). When cooked through, but still slightly firm (al dente) remove from heat, drain and rinse with cool water until room temperature.
2. While macaroni is cooking, put chopped onions into a small bowl and sprinkle the lemon juice or vinegar over them. This will serve to take the edge off the onions.
3. Combine cooked macaroni, onions, and all other ingredients in a large serving bowl. Adjust seasonings to taste.
Thank you Elise from SimplyRecipes.com for this recipe.
And we spent the rest of our day cuddling our little bunny and watching movies.
