Firstly, here’s a photo my son (he’s 5) shot of our altar. All I had to do was resize it! I wish I could say the same for all my photos lol.
Secondly, here’s a recipe for:
Mexican Corn Pancakes with Sour Cream Sauce and Black Bean Avocado Salsa.
- 1 1/2 cups stone ground cornmeal
- 2/3 cup flour
- 2 teaspoons baking soda
- 1 teaspoon salt (I use kosher salt)
- 1 tablespoon sugar
- 1/4 teaspoon chili powder
- 2 cups milk
- 4 tablespoons vegetable or canola oil
- 2 eggs
- 1 cup corn kernels
- 4 scallions, sliced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro
Pre-heat griddle (yeah baby GRIDDLE!) if you have one to 375 degrees, if not, med-high on a non-stick skillet. In a large bowl mix all the dry ingredients and in a separate bowl all the wet ingredients. Pour the wet into the dry and stir until everything is moist and combined, the batter is very thin and makes a billion pancakes. Using a 1/4 cup measuring cup, measure and pour as many pancakes as you can fit onto your griddle or skillet. Cook until the bubbles on top start popping and the edges are dry. Cook 2-3 minutes on the second side.
Sour Cream Sauce
- 3/4 cup sour cream (I use fat free)
- 1 cup milk (I use skim)
- 1-2 garlic cloves, minced
- juice from 1 lime
- a wee sprinkle of cumin
Combine in saucepan and gently heat until just warmed through.
Black Bean Avocado Salsa
- 1 can of black beans
- 2 medium avocados diced
- 1 jalapeno pepper
- 3 garlic cloves
- 4 roma tomatoes
- 1 large lime
- 1 small yellow onion
- kosher salt to taste
Combine everything except for the beans and avocado in a food processor, blend until there are no large chunks, stir in the beans and avocado and pour into a bowl.
Here’s a few recent photos of the leaf budlets and such.
I’m feeling a bit lost lately, a bit disconnected. I don’t even know why really and I don’t like it one bit. It’s almost like I’ve lost the ability to ground myself.