I’ve always made pancakes from scratch, mostly because that’s how my mom showed me and that’s how I taught Lex. But I’ve noticed something happening over the years, we were having less and less pancake meals, and I was really missing them. It seemed such a hassle to drag out all the ingredients, mix & measure, and stand at the stove flipping cakes for years, then the other day while at Costco I saw a 10lb bag of pancake mix, I bought it ..I’m not saying I’ll never make pancakes from scratch again (because oatmeal pancakes with butter, peanut butter and syrup are the stuff) but I love that I can mix & griddle up a single cake in about minute on a lazy afternoon! Not sure why I never thought to buy a ready made mix before or why this revelation/experiment started with an unmanageable industrial food service sized 10lb bag, but here we are and it’s kind life changing.
Also a little restock of the yarn sniffer badges, because I’m keeping my face buried in all the yarn. It’s been a pickling and fermented foods/drinks kind of month here and literally everything else smells like some combination of hops, vinegar, dill and garlic. Sorry if you bump into me, because I’m 86% brine at the moment (Jason’s at least 47% beer, but will say he’s only about 13% haha). Also, also you know how everyone’s house has a smell, along with their belongs (like my mom or sister will give me something and eyes closed I can tell which is which just by smell ..not bad smells, just their smells) and I have always wondered what is our smell, I’m not entirely sold on being the fricken pancake pickle beer house!?! …I mean maybe that’s no so bad?
It’s been kind of chilly here lately, we’ve had an occasional muggy day, but it’s mostly been rain and semi sunlit gloom. I don’t mind, I’ll take a cozy knitting day with a shawl in my lap over wilting heat. I’m still slowly working through my stash yarn, still slowly working through the way it sometimes feels daunting and discouraging to do so. Trying to understand why it feels limiting, or like nothing is the right choice or that somethings are too precious/rare to use ..I’m so over feeling guilty for things that make me happy, do it, use them. I sorted out a mellow strawberry fade with some stash favorites (heehawed overed winding them, because once you break skein you’re f’ing committed) and started a Powder and Dust shawl ..and I love it.
We made rhubarb cream cake, laughed at how cute little Lex was, and how tiny me was/is just a small girl version of my dad. I turned candy garbage into a candy badge just because I could, spent some time in the studio doing chalklegs stuff, including sculpting up a few more chubby gummy bear & tag along heart stitch markers for a small shop restock. Mostly enjoying making small starts on the bigger things ..Oh, and I ate a muffin bottom, I don’t ever eat bread butts, or edge pieces on anything, I am strictly a middle person ..progress 💕
Make yellow cake as directed on box, pour into a greased 9″x13″ pan, top with rhubarb, sprinkle 1 cup sugar over top fruit, drizzle 1 cup cream over entire top (DO NOT MIX) bake at 350° 40-45 min. Let cool, then store in the fridge. All the fruit and cream sink to the bottom during the bake and create this amazing custard cream layer, this is best served chilled.
You can use fresh or frozen rhubarb (pictured was leftover from last year’s harvest) if using frozen, let defrost and drain off excess liquid, but do not squeeze fruit, you want some juice!