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Friday afternoon I decided to take a last-minute trip up the coast. Every time I've driven it, I've  always had some place to be and up against time.

But not this trip.

Friday I spent time in Santa Barbara and Paso Robles.

Saturday I spent time in Steinbeck country (of Mice and Men is one of my favourite books) and finally drove the G16 across to Carmel before heading up for a quick stop to see of my friends who I would literally drive 8hrs for only to spend 2 hours with.

Today I got up super early and got a super big coffee so I could drive down highway 1, through Big Sur and hopefully beat the crowds.

Henry Miller is the author of some of my other favourite books so as I drove though Big Sur I thought of him and Steinbeck and how they wrote about what they knew, what they loved, and what they questioned. I've had this idea in my head for a new project and community that I know will resonate and mean something but just unsure how to begin.

So I made sure today to stop when I wanted to. Linger when I needed. Drive wherever for however long.

And, after all the times driving through Big Sur, I finally stopped at a beach. I spent two hours here practically alone and just was.

People say it but there is something magic about Big Sur and today was the first time I felt it. I felt the shift, the inspiration, the hunger. And I felt wet sand between my toes. 
I'm ready.

Amen
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Cookery

Ebelskiver (or filled pancakes)

October 9, 2007


Photo courtesy of Williams Sonoma

Growing up, ebelskiver was a welcomed treat. Depending on the season or what was on hand, the fillings could be anything from jam to cheese. With the cool fall weather and seeing pumpkins everywhere, I’ve been looking for a recipe for a good pumpkin filling.

I actually found a Pecan Pumpkin Filled Pancake recipe on the Williams Sonoma web site (where I bought my ebelskiver pan a few years ago). Because I don’t have access to their pumpkin butter (and it’s most likely not gluten-free) and because I use my own gluten-free pancake mix, I’m going to have to experiment a little to get just the right filling. The trick with the batter is to make it lighter than a pancake batter by whipping the egg whites and folding them in. Other than that, it’s fairly easy to make ebelskiver if you have the pan and your filling options are limitless.

So the windows are open, the cool breeze is coming through, and I’ve got some ideas on what to do. And just maybe I’ll end up doing them all (jam, cheese, pumpkin, cream cheese….!). Any other ideas?

  • Reply
    debbie baileyNo Gravatar
    October 11, 2008 at 5:32 PM

    I had forgotten about ebelskivers until now. When we lived in California many years ago, we had them in Solvang. They were so good! I’ll have to see if I can find them anywhere around here. Thanks for reviving the memory of a great time spent in the quaint town of Solvang.

  • Reply
    emiraNo Gravatar
    October 11, 2008 at 6:40 PM

    Martin’s mom makes them with prunes in them. Doesn’t sound particularly tasty I know, but once cooked they get all juicy and delicious. Pumpkin would be great, I’d maybe bake and mash the pumpkin ahead of time, or roast little cubes of it and add a bit of maple syrup to sweeten it. Yum! A little bit of ricotta cheese (drained to take out some of the water) with some pears poached in ginger would also be pretty tasty, but that might be getting a bit ridiculous 😉

  • Reply
    LindaNo Gravatar
    October 12, 2008 at 8:40 AM

    I’ve never heard of these but they sure do look delicious. Being in France I know crepes of course. We usually just use butter and sugar as a filling, sometimes adding Grand Marnier.

  • Reply
    MeridithNo Gravatar
    October 12, 2008 at 8:49 AM

    Living in Santa Barbara, ableskivers used to be the only reason to visit Solvang, oh unless you needed clogs. Now Solvang is home to wonderful wineries and great hotel/spa getaways. But ableskivers still rule!

  • Reply
    KarlaNo Gravatar
    October 12, 2008 at 2:40 PM

    Try a little ricotta cheese with a little sugar, grated orange or lemon zest and some roughly chopped dark chocolate.

  • Reply
    VeroniqueNo Gravatar
    October 12, 2008 at 3:00 PM

    Oh, yum! Thanks for the reminder that my ableskiver pan sits unused in a cabinet. This is the perfect answer for what to do with some of the apples we picked recently.

  • Reply
    XtineNo Gravatar
    October 15, 2008 at 11:16 PM

    http://pinchmysalt.com/2008/09/29/pumpkin-spice-cream-cheese-spread-recipe/

    pumpkin spice cream cheese?

  • Reply
    KateNo Gravatar
    October 17, 2008 at 11:30 AM

    Stonewall Kitchen has a maple pumpkin butter that contains the following: pumpkin puree, pure cane sugar, brown sugar, maple syrup, water, modified cornstarch, citric acid and spices.

  • Reply
    MarinaNo Gravatar
    January 19, 2009 at 12:09 PM

    would you post your recipe?

  • Reply
    ParisNo Gravatar
    August 14, 2009 at 6:11 PM

    I just recently stayed at an elegant hotel in NYC, and they served a delightful breakfast. The pancake batter included ricotta cheese, lemon zest and was served with sugar/lemon butter that was softened. It was the perfect combo. I highly recommend it. Also, try softened bananas pureed with a maple whipped cream on top, garnished with cinnamon & nutmeg. Magnificent when making Ebelskiver. Hope I helped out XOXO

  • Reply
    poem girlNo Gravatar
    October 12, 2010 at 3:07 PM

    Basically what Lidna said. Crepes – yum! so I’ll go find some recipes sounds really yummy thanks!

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