Weekend of Fun Plus Best Pancakes Ever!

I didn't get a whole lot done this weekend. Instead we had friends up for a visit.
We met them in town and checked out the Pop-Up Art Gallery, then we had lunch at a great sandwich shop in downtown Palestine. Later, we headed back to the farm to get ready for an evening of fun:

You see, we are neighbors with a vineyard/bed and breakfast/bistro and they had their very first Grape Stomp!

So of course we went and stomped the grapes ( well, our guys didn't - haha).

Me and Susan stomping the grapes

We also enjoyed good Barbeque and great music in the vineyard. My feet still have purple stains on them but I got a cool t-shirt with my footprints on it. :-)

Grape-stained feet!

We enjoyed the evening - the weather was perfect; not too hot- which is rare for July in Texas!

Scott, Susan, Me, and Bruce

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The next morning, I made pancakes from the best recipe ever. My sister shared it with me when she came up to visit. This will now be my go to recipe for breakfast/brunches with family and friends. They are absolutely yummy! You make up the mix and just use what you need.
I love just putting fresh strawberries on top. My homemade blackberry sauce tasted great on them too. Of course, I didn't get a picture...in too big a hurry to eat them. ha!

Here's the recipe:

Oatmeal Pancake Mix

4 cups old-fashioned oats

2 cups all purpose flour

2 cups whole wheat flour

1 cup packed brown sugar

1 cup instant dry milk

3 Tbls baking powder

2 Tbls cinnamon 

2 tsp salt

1/2 tsp cream of tarter

Mix all ingredients together well and store in a gallon zip-lock bag or airtight container.  Makes 10 cups of pancake mix.

To Make Pancakes:

2 eggs

1/3 cup canola oil 

2 cups mix

1 cup water

Beat eggs in a large bowl then beat in oil. Alternately add pancake mix and water to eggs and oil. Blend well. Cook pancakes on a hot griddle. (350 degrees on electric skillet) Makes about 10 pancakes. Good with chopped pecans added in.

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After our friends left, we did get the laundry ceiling painted and started working on my replacement door. I am trying not to feel like this project needs to get done by a certain time. However, it will be great to have this room bright, fresh, AND organized, so I really want it done! I will definitely paint the walls and hopefully get the accent wall done the next time we go up. I will share some of my projects in the meantime, so stay tuned!

Feeling relaxed and happy,
Cecilia

First B Farm Recipe

I love seeing what's blooming and growing at the farm. It makes me dream of the day when we move there and I get to have a huge (well ok, maybe not huge but big!) garden and lush flower beds. One day, I'll have all sorts of things to cook that come from our farm and flowers to bring in the house. In the meantime, it's exciting to discover what plants are showing off.

This last weekend, we found these just starting to ripen:

Blackberries!!

Our son went with us...before I knew it, he was out picking them. He got enough to make one of these:

And yes, he's the one who made it!

YUM...

Thank you, Jay! It is delish!!

Here's the recipe he used:

Recipe for Blackberry Pie:

Double-crust pie pastry (see below)
4-5 cups fresh blackberries (can use frozen)
1 cup of sugar
1/4 cup of flour
1 1/2 Tablespoons lemon juice
1/4 teaspoon of salt
1 Tablespoon butter

*Roll out 1/2 the pastry to 1/8" thickness on a lightly floured surface. Place in pie pan and trim edges.

*In another bowl, combine berries, sugar, flour, lemon juice, and salt. Toss well. Pour into pastry shell;             
  dot with butter.

*Roll remaining pastry to 1/8" thickness then cut into 1/2" strips. Arrange strips over pie in a lattice 
  design; trim even with bottom pastry, folding under and crimping to seal edges.

*Bake at 425 degrees for 10 minutes, reduce heat to 350 and bake 45-50 minutes more or until crust is 
  browned.   Serves: 8

Double Pie Crust 

2 cups flour
1 teaspoon salt
2/3 plus 2 Tablespoons of shortening
4-5 Tablespoons cold water

*Combine flour and salt; cut in shortening until mixture is crumbly. Add water one Tbls. at a time, stirring with fork until mixture is moist and forms ball. Divide into 2. Roll Pastry out and fit into pie shell. Use 2nd half for top.

I think I will be bringing more of these beauties home next time...maybe Jay will make another pie (pretty please?) or we'll just put them on ice cream or perhaps eat them all by themselves....

Who wants to go berry picking?
:o)
Cecilia

PS

I noticed the muscadine grapes are growing. Hm, wonder if he's up to making jelly the end of June?

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