By all rights this should be three posts. At minimum. But I don’t have time these days to do three posts in one morning, and I’m a bit behind, so I’m going to ask that you struggle through a three-fer-one food orgy. It’ll be food porn intensive, that I can promise you. And I’ll actually give you a recipe (SHOCK!). But first we should address that black nugget above. I would sell any of my friends and family down the river for the perfect truffle. But the perfect truffle doesn’t exist, so my friends and family are safe for now. Instead, I just quietly bide my time until very attractive truffles cross my path, and then I pimp them into as many fantastic truffle things as possible. I can shamefully admit that I still have a stick of homemade truffle butter in my fridge from the last time I lucked out. Or partially lucked out, because these are not Euro-truffles, but are instead from Oregon. Less flavorful, but if you get a good one, only slightly so. And WAY cheaper. Only about $200/lb, instead of the request for the firstborn child that accompanies traditional truffles.

The first iteration of this (particularly large and fabulous) truffle was a very traditional risotto. The risotto, creamy and rich with strips of prosciutto and sweet spring peas would have been a solid dinner on its own. But the quarter-sized slabs of black truffle really made it say “I’m awesome! Come eat me!” in a way I’ve never been able to duplicate. And eat it we did, and it was great.

In stark contrast, we had a very humble and basic meal last night, except when all of the humble, basic pieces came together, it resulted in a veritable orgy of Friday night eats. Friday night has a very decided type of meal that it prefers. It has to be lazy, carbo-intensive, cheesy, and preferably eaten by hand in front of the tv. Because by the end of the week, you’re freakin’ tired, right? And Saturday night is for going out to dinner, usually even taking the very extreme step of wearing an “outfit” of some type. Friday? Jammies. Pure and simple.

The ideal Friday dinner, given the criteria, seems to be take-out pizza. An alternate, though a flagrant violation of the criteria, is Asian take-out. But take-out means leaving the house, and delivery means waiting for the pimply-faced delivery boy to come to your house bearing food, causing your dog to go Bjork-at-the-airport nuts. And after waiting that long, you’ve usually already gone into the kitchen and grazed for an hour on nutritious things, like entire blocks of cheese, squares of baker’s chocolate, and jars of almond paste, while wrappers from Amaretti cookies roll past on the floor like multi-colored tumbleweeds.

So why not do it at home? I made a single batch of pizza dough, and got all sorts of foods from it:

Prosciutto-wrapped breadsticks-

Pizza margherita, a simple pizza of dough brushed with olive oil, fresh tomatoes, torn basil leaves, and grated parmaggiano-

Pizza with fried prosciutto, fresh tomato sauce, and, in this case, Comte cheese because it was what I had-

Pizza with tomatoes, prosciutto, and parmaggiano, drizzled with aged balsamic and olive oil-

Pizza “truffles” containing a secret stash of very-sweet yellow tomato encased in a chewy dough-

Versatile stuff, that dough. From the King Arthur Flour website, as many of my favorite baking products and baking recipes are.

Finally, breakfast this morning felt like it was worth sharing. I was going through one of those earth-mother mornings where I feel all at one with things like wheat germ and cocoa butter and phosphate-free detergent. I made pancakes, with this in mind, and they turned out incredibly. So much so, in fact, that I am going to recommend you make these lil’ nutrition bombs at your own homes, and tell me what you think.

I am still rolling around in blackberries, since they’re still on sale and still gorgeous, so I stuck them in the pancakes and made a syrup to top it all.

Kristie’s “Oh-no-she-di-in’t” blackberry health-cakes. Serves 2, or 4 Olson twins
1 egg
1/2 t baking soda
1 C fat-free buttermilk
1/2 C AP flour (unbleached, duh)
1/2 C whole wheat flour
1 t baking powder
1/8 C wheat germ
1/8 C ground flaxseed
1/8 C wheat bran
1/2 t salt
1 T sugar
1/4 C plus 1 T unsweetened applesauce
3 T whole butter
1 C blackberries, cut into halves (I assume you could do any berry, adjusting sugar as necessary)

Whisk the egg until frothy, then whisk in the baking soda and buttermilk.
Sift together the flours and other dry ingredients.
Melt the butter and stir it into the applesauce.
Mix together egg mixture and dry mixture until just combined.
Stir in the applesauce mixture until combined.
Fold in the blackberry halves.
Cook on a flat skillet like you would a normal pancake, until golden brown. Top with maple syrup, or blackberry if you’ve got the urge.

So give it as shot and let me know what you think. Who knows? You may find your hair shinier and your skin softer…or at the very least, you can self-righteously eat a cheeseburger for lunch.

4 thoughts on “3-for-all”

  1. I actually read this last night and was dreaming about having those blackberry pancakes all night. But alas, I do not have weird ingredients just laying about like “flax seed” and “flour”. Besides, it’s a good thing I didn’t decide to make the pancakes because I found out this morning that the blackberries I had bought were all moldy.

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