trailrunner - those look scrumptious! If only I was closer! We don't make a lot of cooked breakfasts here (usually just weekends), but I've been really missing the ones that I do make while I have no kitchen during our reno.

In the risk of sounding pretty stupid, what is the difference between Bulgarian buttermilk and plain buttermilk and why is the Bulgarian better for the pancakes?

trailrunner-you and DH and son (and all your relatives I'm sure) make the most delicious looking food! Thanks for sharing again.

They look delicious!

Mmmmm....pancakes.

Thank you Holly ! Thank you leela...I am very lucky !

Hey andrea...not stupid at all! I am linking below to a good article. It is a particular culture strain that is really more tart. We get Dairy Fresh brand. I wish it didn't have other thickeners in it but it is delicious ! It is best because it is REALLY thick. It you notice how the batter sits up on the griddle. It is quite thick but they come out very light. Here is the recipe. Don't thin the batter....really barely stir it and leave lumps....

Whisk together 2 c AP flour, 3 tsp fresh baking powder ( makes a huge difference..check your dates) 1 tsp salt and 1/2 tsp baking soda ( check date on this too...keep sealed well..believe it or not it does expire and lose potency) Beat 2 large eggs and 2 c. Bulgarian Buttermilk and a scant 1/4 c peanut or other no flavor oil together. Add to dry and barely mix...fold in blueberries very gently. Have griddle oiled and on hottest setting ...cook 3 min approx on a side till golden. Your griddle may vary. ENJOY!

Here is a link that might be useful: cultured buttermilk..bulgarian

Yuuuuummmmmm! Thanks for the great recipe:)

Yum!

I make mine with bis quick and they look nothing like these.

Did I miss the recipe?

trailrunner - thank you so much for the link AND the recipe. I did notice how thick the pancakes were, but also that when plated, they looked like they were light.

This is going on my list for when our kitchen is back in order. Guess that I'm going to need to check out our local Walmart to see if they carry Bulgarian buttermilk now! Hopefully using the griddle on the induction cooktop will work nearly as well as your Dazey. My fall back plan is to head your way...I love when you share your KAW posts.

Good to be reminded to check the dates for the baking soda and powder...I have to admit to sometimes having ones that have been sitting around for quite a bit before being all used.

C, you can now order the syrup online--finally!!!! Even with shipping cost, for us, the price is comparable to getting it at the Green Mkt. (factoring in tolls and parking costs for a trip into the city!). Not to mention it, but saving DH from carrying not one, but two glass jugs of syrup around the city in a backpack--priceless!!

They ship the syrup (at least the larger sizes) in plastic jugs, but I washed out the glass jug and cap (from the bottle that I just finished up), and poured my new syrup into that--this way I can see how low my stash is getting!

Your pancakes look yummy! Ours were delish on Friday, too No pics though--we ate them up too quickly! LOL

I use a recipe from the Big Book of Breakfasts cookbook that came with my A-C griddle. It calls for 1 cup AP flour, 1 TBS baking powder. 1/4 tsp salt, 1 TBS brown sugar, whisked together, and 1 cup milk, 1 egg, and 3 TBS sour cream whisked together. Combine the wet and dry ingred., and add 1 TBS melted butter. I sprinkle blueberries onto the pancakes just after I ladle the batter onto the griddle.

They look delish!
I'm a big breakfast cook, use my griddle six or seven days a week! My pancake recipe is strikingly close to yours :) didn't know about Bulgarian buttermilk though, thanks!
... I also squeeze a few drops of lemon in my batter, not sure why, but my Dad used to, so I do too;)

This post was edited by ctycdm on Sun, Feb 16, 14 at 14:11

schoolhouse :) lcs, you are most welcome!

redlover...in my post above . Thank you !! They are very yum and extremely light. Also they keep very well. DH makes that whole batch and we reheat in the microwave...they still taste great several days later. It is the fat in the batter. When I make them I use 1/4 c real butter melted not oil.

Thank you ! Andrea....please post a KAW when you make them :) I can't believe what a difference the new container of baking powder and baking soda make..I had let mine expire LOL !

Thanks for the info cat. I carried the plastic gallon jug all over the last time we were up there...you missed the fun that day. I had the backpack. I got some in upstate NY as well as some in Canada and my friend brought a jug of it from his trees in WI when he brought the blueberries so I think I am set for a while :) Your recipe sounds very yum...will see if R will try it..he is the pancake man !

cty...a bit of acid just helps to activate the rise of the baking soda and makes them tender. Just like in pie crust...add lemon or vinegar to tenderize the dough. You won't need it if you use the Bulgarian Buttermilk as it is more acid. You sound like you have a crew to cook for !! We only have we two so once a week is about all it gets used now...back when we had 3 children at home this griddle got a real workout...it has served us very well.

I hope others will post KAW's ! c

Those are fantastic looking pancakes! I do so love KAWs. You take great pics that belong in magazines.

Since my DH has been put on a low sodium diet about 6 weeks ago, It has taken a lot of the joy out of cooking. It is a constant challenge to find and/ or adapt recipes that are tasty, flavorful and no more than 140 mg of sodium per serving. (1/4 teaspoon of salt equals 600mg of sodium). Bummer.

Oh yum! Thanks for the recipe, I just wish I had those fresh lovely blueberries to add to a batch!

The pancakes look amazing! Thanks for sharing the recipe.

Tea- have you tried the salt free spice blends from the spicehouse? My mother started buying these years ago and even in my new home we drastically limit salt. These blends are a great addition to soups or potatoes or pastas or veggies or really anything. I love them.

Here is a link that might be useful: A list of salt free blends

Trailrunner you are so thoughtful! Thanks for the link. It does look interesting. I have been searching websites and magazines for low sodium, low fat, and low cholesterol recipes. I have got to learn to be more adventurous with herbs and seasonings because so far a great deal of the recipes have been very blah. I have found sodium free baking powder for muffins,etc. but there are just some things I miss cooking. And doggone it, if an item is low sodium it may be higher in fat or cholesterol or carbs.

A fun store called Sprouts just opened here. They actually have good cinnamon raisin bread and also spelt bread that is low sodium and tasty. Being a label reader sure increases time spent grocery shopping (and menu planning). The learning curve is high for this 60 year old. ;)

Nashville--thanks a bunch for that link! I will try them.

tea4all..you are more than welcome. Nashville's idea is also a good one. The taste buds will be so busy they will never miss the salt ! Also lots of textures. Please do post back. c

tea4all - I love Sprouts and yes, it is very time consuming to have to read all those labels looking at the sodium content - which I am doing for my 100 yr old Dad who not only needs to watch sodium, but carbs (type II diabetic) and cholesterol as well; garlic and onion gets used a lot at my house, along with many herbs.

Wonderful pictures trailrunner! Thanks for the recipe, hope to try them this week.

In my ongoing quest for artisan bread, yesterday I made Jim Lahey's No Work bread, from Bittmans' 'How to Cook Everything'. Compared to the Tartine cookbook recipe, it was a breeze to make, though not nearly as good in taste and texture.

Trail
As usual / awesome!
I have been cooking low sodium for several years. When I am back on terra firma, I can send you some recipes.
My chili won a contest and had no added salt and used low sodium everything.
My DH favorite is DASH-a-roni using no added salt ingredients and spinach(from scratch of course)
In the meantime, look up DASH eating plan and recipes.
For those not familiar with DASH - dietary approach to stop hypertension.

Those recipes make me want to cook again. So yummm.

When one has a forced dietary change, it's helpful to adopt the mind set of "let's see how we can do this," vs. "I gotta figure this out because it takes like cardboard."

I was veggie for quite a few years married to a meat-only man. Not for ethics, but for fat reasons. I could make a kick-@ss alfredo that he didn't know did not have cheese in it.

I made a cream of mushroom soup for his mom that was actually fat free. She'd had a couple strokes & we were trying to sneak in some weight loss. I detest mushrooms, so not a drop passed my lips, even for tasting. Her comment to her daughters? "You outta talk to Christine. She knows a woman needs a little fat in her diet to make food taste good."

So take it as a challenge, rather than a punishment. Don't be afraid to invest in new spices or blends recommended here. If you decide you don't like them, dump the ones with Italian-ish ingredients into spaghetti. The spicy-curry ones into a dip. I know these things can be an investment, but just pick up one every so often to try.

There's no substitute for salt, no matter what someone says. Just like grilled portabella mushrooms do not substitute for steak. ICK! But your tastebuds do change. I swear. I used to eat salt by the pound, and now only on noodles or steak. Don't seem to miss it -- or think about it!

and now you have two, delicious pancake recipes to start with! :)

Dear Trailrunner, Here are my reactions, in order, to your lovely post.

1.) Ooooh those look good.
2.) Oh, I should eat pancakes this morning.
3.) Oh, I need a griddle. Wonder where I can get one.
4.) Oh, her DH is such a good cook.
5.) Oh, I need a DH. Wonder where I can get one.

Sincerely, EAM

Oh GWers you are wonderful! Just to know enjoyment can return eventually to cooking is encouraging.

A2gemini, I have never heard of DASH but will certainly check that out! So glad to learn of it.

CEFreeman, thanks for the laugh! Yes indeed I started this adventure as a challenge and after a few weeks of less than delightful food I slumped into the punishment attitude. Thanks for the attitude adjustment I needed. ;) You have a wonderful way with words.

Trail, I love your KAWS ! Your KAW album you posted in another thread is marvelous eye candy ! Yum!

trail, I would have never thought to put pineapples in pancakes but why not, pineapple upside down pancakes!! YUM! I will def have to try that when I have a kitchen again. I so hope that's sooner than later! By the way, I have no idea if you work or not, but you could always go into food photography! Those pictures make me want me to jump right into them to eat those pancakes! I remember feeling the same way w/ something else you posted one time.

tea, I'm not a doctor or specialist in anything medical, but I had heard about Celtic Sea Salt & after researching it, I found out it's one of the healthiest salts you can use & you don't need much of it. It can be a bit expensive, but I'm able to buy it in bulk here. When I say bulk, I probably buy a quarter cup at a time & it lasts a long time. The benefits of it are very good.

oldbat, sorry to hear your bread didn't turn out great because it looks really yummy! I love your brown transferware plate. So beautiful.

My sister in law is a vegan. So no dairy and she watches the family's salt intake. Anyway she makes an awesome salt free low fat side dish of mashed sweet potatoes. It's delicious. I think she said she found it in the cookbook, "appetite for reduction" by Isa chandra
1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized)
2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks
1/4 cup water
1 tablespoon agave (optional, see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh grated ginger, see note

Cooking spray

Preheat a 4 quart pot over low heat. Spray with cooking spray, then add apples, sweet potatoes, water. Cover pot and sweat the apples and sweet potatoes for about 20 minutes, stirring often. What this means, is just to cook them slowly and let them steam. You want to coax the moisture out of them, but if you make the flame too high they’ll burn and cook unevenly.

After 20 minutes, you can turn the heat up just a bit. Add a little more water if needed. Cover and cook 20 more minutes, paying close attention so that they don’t burn, and stirring often. When they’re very tender, they’re done. Mash with a potato masher. Add cinnamon and ginger, and mash some more. Taste you may want to add a dash more of cinnamon or a splash of agave syrup.

It goes great with so many things. It's always a crowd pleaser and with no added sugar (I never add agave) , no dairy, and no added salt it's usually safe for any dietary concerns .

This post was edited by NashvilleBuild42 on Mon, Feb 17, 14 at 13:59

For those of you with little kids, you might like to check out a book called "Tyler Makes Pancakes." In the book Tyler decides he wants blueberry pancakes so he goes to buy the ingredients. They need milk from the cow, eggs from the chickens, etc. Very cute, and there's the recipe at the end. I stumbled onto the book at the author's store up in Marin Co. north of San Francisco last year, and it was a big hit with my 5 year old grandson. I must have read it to him 5 times in the last afternoon and evening we were there, and then he and Mom made the pancakes a few days later.

Here is a link that might be useful: Tyler Makes Pancakes

Suzanne...thank you for that reference to the book ! I just ordered it for grand son !! What a precious picture !!

Nashville..thanks for the recipe...I saw one like it the other day where it does caramelize the sweet potatoes and apples...lots of flavor..I think there is a typo in your write up as it says to "add salt"....looks very yum !

bicycle you are a treat ! No I am no photographer ! And I am retired from RN in Home Health. I barely get the point and shoot most of the time LOL...it is a good thing I can delete pics...I do a LOT of that..you only see the passable ones. OT...do you bicycle a lot ? That is my most favorite thing the past few years. Touring all over the world. Have a big trip planned with DH in May.

Thank you tea4all ! You are very generous in your praise.

EAM...#3....Ebay..they often have this brand of griddle
#5...DH loves to travel and cook....you could borrow him :) I also have a very good cycling friend who is a great cook loves to travel...brought me the blueberries and is REALLY wanting someone to love....private message me if you are interested...he is 74 but looks and acts 60 or so !! :)

Christine ...great post !

A2...when you are back of terra firma ??? where are you ? Thank you , you are so sweet !!

Old bat..it looks really good to me too ! Thank you ! I can direct you to a lot better and easier formulas than Tartine and Forkish. Let me know if you are interested

Trail thanks for headups. Original recipe calls for 1/4 tsp of salt but we always omit it in our family. Carmelization would be good but as there is no fat in this recipe might be harder to achieve without sticking potatoes of apples? Also I think the deep carmelizarion flavor may overpower the light flavors of ginger and cinnamon? On the other hand I make a Carmelized onion sweet potato Swiss chard taco that is amazing. The carmelization works great with the strong flavors of chipotle and Swiss chard.

We bike too! Cyclocross and mtb. I just bought my first road bike. I hope to do some bike touring in the future.

Now we need the recipe for that taco, Nashville!

Trail
I am consulting in Sault Ste. Marie Ontario.
The snow is amazing! Lake Superior is frozen, so that should slow down the snow machine. The ground is not terra firma and a challenge training for Boston and even harder raising $$ for my charity(qualified 4 times but running for the Michael Lisnow respite center this year)
I am not sure when I am back as they keep wanting to extend me.
Dash-a-roni (from memory)
1 lb cooked beef, chicken, turkey, or tofu
2 cups uncooked whole grain pasta - cook al dente
1 cup sautéed onions
2-4 sautéed garlic
place pasta into large sauté pan(after cooking)
Add in cooked onions/garlic
Fresh ground pepper
Fresh/dried basil & oregano
Dash cayenne or smoked paprika
Large can unsalted tomatoes
Fresh tomatoes if available - chopped
Bring to boil
Add 4 oz spinach-wilt
Add 4 more oz spinach- wilt
Add dusting of fresh grated low fat Mozerella
Melt
Enjoy!
Oops- forgot the meat but just added it

When we started eating low-sodium items, my DH thought he could never have his American macaroni again.
I said let me work on this and came up with this recipe.
My DH him up with the name ��" Dash-a-roni.

Readers digest came out with a really nice book on low-sodium recipes for DASH

Withyour creativity just looking at a few recipes you will be able to cook many wonderful dishes

Usual cryptic and text message errors

This post was edited by a2gemini on Tue, Feb 18, 14 at 5:20

Nashville that taco does sound very good !

I have never done cyclocross...not a big fan of carrying my bike LOL ! I did ultra-marathons on trails up to 100 milers for a number of years and before that duathlons and have ridden my mountain bike since mid 90's too. Guess the cyclocross is a combo of the two. I have done road biking since the early 90's and run since 1978. The touring was just something I thought I would give a shot and turns out it is the best ! Check out Adventure Cycling web site and look at the part "companions wanted". That is how I met my touring friends and got started in 2010 on my first tour. Hope we hear back from bicyclegirl ! c

What a precious little guy suzanne!

trail, I used to cycle a lot, but unfortunately, I'm not on the bike as much & do miss it. I used to race, then did triathlons, but stopped those a few years back & don't get on the bike as often. I still love it, tho. I'm in Austin, TX & it's a great place for riding. Very hilly so you can get a great workout no matter where you ride. I can leave my house & get a great 20 mile hill ride in in town. I'm so jealous that you've biked all over the world. I would love to do that these days! I assume you trail run. I used to do that too. I loved it! Unfortunately, my knees can't take the coming down the hills as well anymore. I've gotten into standup paddle boarding the past few years. I'm about 15 min's from town lake & love to go out there & spend the day on the lake. It's a great workout & also a relaxing one. More my style these days! The agro days are a thing of the past!! Come to Austin & let's go ride or walk the trails or paddle board...or all of the above!! I'd love to hear more about your trips. Email my personal email anytime!

EAM, let me know where you find a DH because obviously, I'm looking in the wrong places these days!!

Thanks trailrunner. I love your KAW posts. I'm saving this recipe & have an album on my ipad of pictures of your always delicious looking meals.

UGH, I had just typed a new message & my dog jumped up & it's gone!

I was saying I had not seen your message before posting my other message, trail. I have never cyclocrossed or mnt biked. My cycling started on a road bike & I've never looked back. I've done some mt biking here & there but just never got into it, like so many of my friends. Cyclocrossing looked too wild for me! Not much of it here in Austin either. I can't believe you did the ultra marathons! Way to go! I admire anyone that can do something as crazy as that!! I've ridden my bike 100 miles, but that is so much less of a beating on the body. I've never been much of a runner. Swim, surf, & cycle were my sports. That being said, I did run. Had to for the tri's! My favorite place to run was the trails. We have some great greenbelts here w/ beautiful creeks running thru them. As I said, Austin is a very hilly place, so not only do you ride hills, but you also run hills! After work, I used to love to go to the trails & start off by the creeks & work my way up to where I could see the beautiful city scape right before sunset. Sooo pretty. Anytime you guys want to come to Austin & ride, just let me know! I'm up for it anytime. I'm also going to have to ck out Adventure Cycling! Maybe I can find a DH there that loves to cycle AND cook! :))!

Nashville, that taco does sound awesome! But, when I saw it has chipotle in it, I thought no can do! Even tho I'm a true Texan, I'm not into too hot of food. Sad, I know!! I bet I could substitute something else for it, so post if you can!

romy...what a sweet thing to say and do ! wow...I am blown away. I shall treasure your kind note.

WOW> bicyclegirl..I sure wish I had known you are in Austin ! I rode through there on my bike in 2010 on my first tour !! We started in St. Augustine FL on Feb 26th and ended in San Diego CA 63 days later !! 3200 miles and it was my first tour...had never ridden more than 70 miles in a day LOL! Hills...you say HILLS around Austin...noooo....we loved it. Loved the town and took an extra day off. Went to Lance's store and got some clothes and did the tour of the capital. Stayed in town and watched the bats at the bridge. Were attacked by swans at the lake in town...hm..what else...oh had great food !! Stayed out of town at the state park McKinney Falls. Loved it !! In fact loved ALL of Texas. We were in TX for 1000 miles of our trip...21 days. Never had a bad day. Love Wimberley and really loved Lost Maples...we stayed there one night. Best of all was Langtry TX...pop. 50 or so :) We met the family that run the museum there. The couple were having their 60th wedding anniversary and they had us join the fun. It was so great. That is what you will love about touring. Meeting all the people. I will send you a PM....

Hi everyone,

Over the years I blended a few recipes for our tacos.

First for those who fear the chipotle, don't worry, it's just in the chipotle tomatillo salsa. So you can substitute your own salsa

Originally we just made onion and chard tacos which like the salsa came from everyday Mexican by Rick bayless. But one day we were over at my SILs house and she served a black bean sweet potato taco with a cabbage slaw. All very good, but missing my husbands favorite cheese topping and a little of the smoky heat of the salsa we like as she used a classic rojas sauced mixed with a cashew cream to flavor the potato mixture. I've included a link to her taco inspiration at the bottom.

Anyway the next time we made our tacos we ended up adding roasted spiced sweet potatoes and continue to do so to this day..

Rick bayless's Carmelized onion and Swiss chard taco

2 bunches of Swiss chard, thick lower stems removed ( although if I'm not making soup in the future I will add the stems to the tacos and just add the stems first cook for about 5 minutes before I add the ribbons )

1 1/2 tbl. oil, lard or bacon drippings ( adjust for your own dietary concerns, my vegan sil just cooks everything in a homemade veggie broth no oil)

1 1/2 large onions. thinly sliced

3 garlic cloves, finely chopped

1 tsp. red pepper flakes (add more or less depending on how spicy you like it)

1/2 cup chicken or vegetable broth (water works too)

Salt

16-20 warm corn tortillas

1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese

Smoky Chipotle Salsa for serving (recipe below)

Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium heat. Add the onion then cook until golden brown. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 -7 minutes. ( in a pinch we've subbed beet greens and kale)

Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it.

Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

Sweet potato addition: before starting greens :

2 large orange sweet potatoes or yams, cubed about 1"
Juice from a lime (1/2 to 1 whole lime depending on your flavor preferences)
Spices to taste: cumin, smoked paprika, chili powder
1/2 tbsp oil

Place a rack in the center of the oven and preheat oven to 400 degrees F. Put sheet pan in oven while it preheats. Meanwhile in a bowl place the cubes of sweet potato, 1/2 tbsp of oil, dash of smoked paprika, dash of cumin, dash of chili powder and pinch of chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place on the preheated rack and return to oven. Bake until softened through and toasted brown. about 40 minutes. I usually flip the potatoes at 15 and 30 minutes to ensure even cooking. Remove from the oven and let stand when cooked through.

Salsa:

3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed and cut in half
2 canned chipotle chilies

Place a large non-stick skillet over medium-high heat. If it is not a non-stick, Rick Bayless recommends placing a layer of aluminum foil on the bottom.

Place the garlic and tomatillos (cut side down) in the skillet.

After about 3-4 minutes the tomatillos should be well browned. Turn everything over and brown on the other side. After another 3-4 minutes the tomatillos should be completely soft.

Place the garlic and tomatillos into a blender or food processor, along with the chilies and 1/4 cup water. Blend to a coarse puree. Taste and adjust for salt if you like. We don't particularly care for cilantro in our house but I'm sure others would prefer some in this salsa.

Pour into a dish and let cool before serving.

We tend to keep toppings very plain on these in just the salsa and a light dusting of really good quality cheese but top however you'd like.

Also a delicious sweet potato taco( SIL inspiration) can be found here:

http://thursdaynightsmackdown.com/2008/03/16/tacogate-2006-sweet-potato-red-chard/

This post was edited by NashvilleBuild42 on Tue, Feb 18, 14 at 2:41

My husband is the cyclocross nut. when we were dating if I wanted to see him on a fall weekend, I ended up at a race. Rather than hang back and cheer I decided to give it a "college try". I was hooked. Bring on the cowbells. Although it's much more of a party scene then any marathon I've participated in. Lately though we've been trying longer cyclocross events multi day races or ultra crosses. I'm liking those more than the shorter traditional races. A bit more "mountain biking" in between obstacles. Our daughter loves the kid races too. We tend to do one or two a month in cross season, while the husband is at a cross race almost every weekend.

An ultra runner!!! Wow! I stop at the marathon.

Your first tour was 3200 miles? I think I'll first do a 7 day tour up in the finger lakes region. But trail, you've inspired me!! Any favorite gear you think a newbie should have? Wow this is so far off KAW, sorry!

Bicycle- ooh a girl after my own heart. I love SUP. But my dog gives me the most guilt inducing look when I grab the sup rather than the canoe or keys to our boat. She loves the water almost as much as I do!

Nashville I sent you a PM through GW. That recipe looks great ! Will have to sub other greens as there never is any swiss chard in the stores here. Wish there were. I love the red. We eat a lot of roasted vegs. Will have to try that for the sweet potatoes. c

trail, I'm so jealous of your wonderful rides. Too bad we didn't know each other when you came thru TX. I would have joined you guys for a day or 2...or maybe just left & finished the ride w/ y'all! You went to some of the best places in our state. Wimberley & Lost Maples - 2 beautiful places! If you were in Lost Maples in the fall, you saw some amazing beauty. If you were here in the warmer weather, I could have showed you some great swimming holes around the Wimberley area. It is a pretty state, especially the Hill Country area. I love your story about Langtry. Not surprised you were invited to an anniversary party! That's how we roll here!!

Those darn swans! I can't believe they attacked you guys!! I wonder if it was mating season for them?!? That's the lake I run around & SUP on. It's just about 15 min's from my house. One of Austin's great playgrounds & really the reason I stay here.

Nash, thanks for the taco recipe. It looks delish & can def make it less spicy! I can't wait to get back to cooking when I get my kitchen back. You obviously live near water. I love that your dog wants to go out there w/ you. Will he/she not able to hang w/ you on board? There are quite a few people here that have their dogs ride on the front of he board when they cruise down the lake. I have 2 pups, but neither of them will go near water! I wish my chihuahua would come w/ me, but he will have nothing to do w/ it!! If you ever get to Austin, give me a buzz, we'll get out on Townlake, aka Ladybird Lake.

Thanks, Nashville, for the recipes! Sounds yummy.

Thanks for the taco recipe Nash, sounds delish!
Being a So Cal native, Mexican food has always been a mainstay around here. I always appreciate finding and cooking a new dish! We have a weekend hideaway in Baja, so I've learned many authentic cooking talents from the locals down there... Salud! :)

Cty- lucky you! I think Mexican is one of the more overlooked or under appreciated cuisines. Too many people think it's all heavy greasy cheesy hangover food. I love the more simple rustic Mexican food, and a good mole sauce? I'm in heaven.

Bicycle- I'm not sure how my dog would do on a SUP. I've thought about taking her, maybe I'll get brave enough. I just wonder if she jumps off to swim, how hard it would be to get her back on the board. Of course a dog lifejacket would make that easier. Maybe I'll be adventurous enough to try it with her this season. Good luck on the kitchen remodel.

Back to the pancakes for a second. This weekend we will be visiting my ailing SIL, the vegan (cue music of doom). Think I could use trails recipe but with vinegar and almond or hemp milk and mashed bananas for the eggs? I have no problem subbing her milk for milk usually. But I have the hardest time getting texture in baked goods right without the use of eggs. Any suggestions would be appreciated. Thanks!

Hey Nashville...I have a friend that is vegan and she suggested either of these links...the one from Allrecipes has a huge number of good reviews. Hope SIL is doing better.

http://allrecipes.com/recipe/vegan-pancakes/

http://www.oneingredientchef.com/vegan-pancakes/

http://www.food.com/recipe/5-minute-vegan-pancakes-132263

Just add blueberries and maple syrup and it will be great !

Trail - I sent you a message about the DASH eating plan to lower hypertension.(Dietary Approach to Stop Hypertension)

For anyone else who is interested - this is one of the links
http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/new_dash.pdf

I also want to mention - the serving sizes are small - so a bagel is = to 4 servings of grain.

My DH calls the DASH eating plan - the bird seed diet as I am always popping in whole grains into everything with lots of seeds - LOL