Thursday, February 21, 2008

Puffed Full of Love

Puff Pancake, originally uploaded by mud pie gourmet.

I know I have taken a sabbatical without telling anyone. For the past month I have stepped up my hours for the Not-for-Profit that I do part-time work for (add that on top of Seminary, being 9 months pregnant...). I never work when my kids are awake so my "down time" at night has not been "down time." Hence, no time for posting on the flog.

I used to think Valentine's Day was so cheesy. Why should you have a day to tell those you love how you feel when you should do so everyday? Now I know why--for an excuse to go out to dinner without the kids. B. said that maybe next year we could all go out for dinner for Valentine's Day. I explained that we love her and Little Man, but sometimes it's nice for mommies and daddies to go out alone, too because we love each other.

This Valentine's Day was one to be remembered--S. got me a Pampering Prenatal Massage. It was a nice surprise. He had his mom (THANKS, MOM MUD) come watch the kids so I could go. It was so relaxing, and it even helped with my back pain for a few hours. He made sure there wasn't a limit to how far along you were. I wonder if they'd let me have one now that I am officially past my due date (BOTH due dates). And a thanks to my sister for watching the munchkins while we went to dinner.

S. had to settle for a combined birthday/V-day present of the Wii (I had been searching for one for weeks and finally found one in stock on V-day) and breakfast. Here's the recipe for the breakfast Puff Pancake I made. It is so easy. I found it years ago in Parenting magazine.

Puff Pancakes

1/2 stick butter (divided)
4 eggs
1 cup milk
1 cup flour

Toppings: (your choice)
1 lemon, sliced in half
powdered sugar
Buttermilk syrup

Heat the oven to 425 degrees. Divide the butter between two 8-inch round cake pans, and put them in the oven to melt. Mix eggs, milk, and flour in a blender until smooth.

Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15 to 20 minutes, until pancakes are very puffy, firm, and golden-brown on edges.

Add desired toppings and serve.