recipe!

After a day planing lettuce in the rain, I was ready for some hot coffee the moment I walked in the door.  I was muddy, wet, and cold. 

Well, some hot coffee and almond butter toast with Tamsen’s blackberry jam.  That is a good way to warm up.

I don’t have any pictures of us planting the lettuce, but if you know what mud looks like that is the only image you need.  The good news is that we are finally planting things outside.  Summer can’t be that far away right?

Here is an image you might like:


Sweet potato and parsnip pancakes.  These were delicious, easy (if you have a food processor) and we have eaten them for the last two nights in a row.  We can’t get enough!

Below is the recipe.  And if you don’t have a food processor you will have stronger biceps by the end of this meal.  But if you are lazy like me, I recommend splurging on a food processor.  They are the best.

3 large sweet potatoes peeled

3 large parsnips peeled

4 shallots peeled

3 eggs beaten

2 -2 1/2 cups flour

1 tbs salt

coconut oil for frying (or olive oil, butter, or vegetable oil)

1. Using a box grater or food processor fitted with a grating disk, shred the sweet potatoes, parsnips, and shallots.  Place in a large bowl.

2. Add eggs, flour, and salt to the mix.  Stir and mix well.

3.  Place 3 tbs of the oil in a large frying pan.  Turn the heat to medium high.  Scoop the sweet potato mixture into large spoonfuls and fry for about 2-3 minutes per side.  Until the sides are crispy.  If you are not eating them right away you can keep them warm in 200 degree oven while you are making the rest of the batch.  Enjoy.

We dipped our pancakes in a spicy sour cream sauce.  1/2 cup sour cream.  2 tbs lime juice.  2 tsp paprika.  1 tsp cumin.  2 tsp cayenne pepper.  Yum!

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