Blueberry Pancakes & Syrup/Saucy Lima Beans 
 
Feb. 25, 2009 7:33 am 
Updated: Feb. 26, 2009 8:53 pm
    I haven't been making anything interesting lately. I was away for the weekend and went out to eat Monday so yesterday was the first time I've cooked in several days. It is extremely unusual for me to get that long a break. I do love cooking, but I must say it was nice to just take it easy for a few days.
    I did make blueberry pancakes with blueberry syrup Saturday morning at my grandmothers where I was staying and omelets on Sunday morning so I guess I didn't completely get a cooking break, just a break from cooking dinner. It's extremely easy to make your own homemade syrup. I usually have others make it following the recipe I use while I am busy with the pancakes. I got the recipe from the Mr. Breakfast site in case anyone is interested.
    Last night I made the recipe 'Saucy Lima Beans' from this site. I added in thyme and oregano in addition to the dill the recipe called for and I substituted ultra skim milk for the half-and-half. I put everything in a pressure cooker. It really turned out nice. I was surprised how good the herbs went with the lima beans. I'd never have thought to put dill on Lima beans without that recipe!
 
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My Profile
Elvish-Hillbilly
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Wellsburg, West Virginia, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Photography, Reading Books, Music
 
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About Me 
I'm a live in cook and housekeeper for my brother since we're both single. I really love cooking and get most of my ideas from this site.
My favorite things to cook
I don't know that I really have any one thing I enjoy cooking more than others. I tend to plan my meals around what kind of meat I want that day, but not always.
My favorite family cooking traditions
The only family cooking tradition I can think of offhand as being noteworthy is how my grandmother makes her homemade egg noodles. After mixing up the dough and cutting it into noodles she boils them in water for a few minutes to get out the starchiness. Then she transfers the noodles into the sauce she makes, which is a combination of chicken stock and cream of chicken soup. Everyone always raves about her noodles every holiday and I am so glad that she taught me her secret, and that she said it was mine to share with whomever I wished.
My cooking triumphs
The best thing I ever cooked was the Lover's Beef Burgundy Fillet from this site. I've been struggling for some time now to cook the perfect steak, and thanks to allrecipes.com I am finally getting there.
My cooking tragedies
One of my favorite ways to have spaghetti squash is from the recipe linked below, and I've made it more than once. One time in particular when I made it I ran out of sage. I called into the other room asking my brother to bring me some and he asked 'is ground okay'? I automatically said yes without really putting much thought into it. After he handed me the sage I measured it out and added it to the squash. Of course the dark green powder totally stained the lovely yellow color of the squash a horrid puke green color. I immediately realized my mistake, but it was much too late to take it back at that point. I added a little extra cheese, but I knew there was nothing to really help fix the color. That night we ate a bowl of sage for dinner! It was edible is about all I could say for it. It really is a good recipe, though, if you use the right type of sage! http://allrecipes.com/Recipe/Spaghetti-Squash-with-Pine-Nuts-Sage-and-Romano/Detail.aspx
 
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