It has been an interesting spring this year. We started out the spring with summer. The beginning of March brought a crazy heat wave which left me feeling confused and uncertain of what to do. Should we open the pool or get out summer clothes? Perhaps plant the garden and turn on the air conditioning? It was very strange, but not permanent, and soon we were back to spring. Then everyone was complaining of being cold. Not me...I like it cool.
We added a new little grandson to our family this spring. Little Ezra joined his two sisters and brother almost six weeks ago now. He is a dear little baby and we are happy he is here safely.
Our family also experienced loss a couple of weeks ago, as our 23 year-old nephew was killed in an automobile accident. We grieve with Allen's sister and her family as they adjust to life without this well-loved son and brother. His passing has reminded us all once again, of the uncertainty of life and the need to live every day well and for the glory of God.
We will soon have another high school graduate. Our eighth child, Sam is soon to graduate! He has grown into such a fine young man who makes his mother so happy every day.
And, only one month until our family vacation on the Outer Banks of North Carolina!!This will be our sixth year and we are really looking forward to the trip! We all love the beach and being there all together is even better!
We have recently become puff pancake addicts,even though it is embarrassing to admit it! We find that they make the perfect dinner or breakfast and I suppose even a hard-to-beat snack! If you have never made one, you will be delighted with how very easy and delicious they are. You do need an oven-proof 10 inch skillet to make this recipe.
- Blend the following ingredients in a blender or with a whisk: 4 eggs, 1 cup of milk, 1 cup of flour.
- Let the batter stand at room temperature for one hour if at all possible. The pancake will stay light after it is baked. Otherwise it falls pretty flat as you will notice on the next picture.(I forgot to let it sit!)
- Preheat your oven to 425 degrees. While the oven is heating, I put 1/4 cup of butter in the skillet and place it in the oven to heat. The pan is ready when the butter is sizzling, but don't let it burn!!
- Pour the batter into the skillet and bake for 2 minutes. Sprinkle 1/3 cup of mini chocolate chips over the pancake and return it to the oven to continue baking for 15-20 minutes or until puffed and nicely browned.
- Top with a sprinkle of confectioner's sugar and fresh strawberries and serve immediately.
- A word of caution: Puff Pancakes are highly addictive!
- ENJOY!!
Here are a few laundry tips from our good friend, Mrs. Dunwoody!
- For ring around the collar: Apply a paste of vinegar and baking soda and let set for a quarter to a half an hour. Then wash as usual.
- For extra dirty work clothes: Try adding 1/2 cup of ammonia to the wash. Clothes will come out extra clean.
Enjoy the recipe and let me know if you like it!
Diana
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