I am stuffed full of three giant, thick, crusty whole wheat and buttermilk pancakes, made from a recipe in the little zine, The House of Plenty Cookbook: Simple Recipes for Good Eating from Damian and Maya’s Joshua Tree Kitchen, by my sister in law, Maya, AKA Flavorgirl. They were, as promised, the best pancakes I have ever tasted, and I consider myself a pancake connoisseur.

Over New Years, I revisited my goals for the year and, deciding they were still pretty solid, made no changes. Here is my first addition: This year I will make at least one of each item in Maya’s cookbook. I’m excited to begin. I need a little food-shakeup. I love the food that I make, but I’ve been making it all for a long time. I can’t think of a better place to start. Maya is an excellent, creative cook. Funny, too: “As you may have noticed I almost never use regular sugar. But in this recipe, it works best. You can, of course, use sucanat if you are even more die-hard than me, but somehow I doubt that you are.” And she’s right, possibly unless you are, or are related to, Nicole Martin.

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