(Click on any photo to see full-size.)
I’ve been meaning to put these up for a while, but, shockingly, I was too busy putting up recipes. Go figure. I have been pleasantly surprised on my rides lately that while I’m seeing plenty of baby prairie dogs, none have tried to kill me this season. This is good news for both sides as far as I’m concerned.
This guy and I played red light-green light for quite a while. As long as I was still he’d hang out, preen, ate a fish, etc. As soon as I moved in anyway, he’d hold perfectly still, watching me.
Also a ton of goslings out and about and though I’ve been riding within inches of them (they’ve been hanging out at the edge of the trail) their parents haven’t seen me as a threat, so I haven’t been threatened with attack.
Milkweed is almost a full month early this year. I guess lilacs were as well and the forsythia came and went before I even noticed. I’ll be interested to see what the vegetable crops look like. I am sooooo looking forward to going to the farmer’s market regularly.
I do have an iced coffee update which I will get to today or tomorrow. Until then….
This is my favorite time of spring. I used to wait impatiently for the lilacs to bloom and while I still love them, there is something about flowering locusts that make rides special for a short week in the spring. Their fragrance it so delicate and sweet. That week has arrived:
A few more pics from my ride. The other side of the bridge above:
And some wildflowers maintained by a local family in honor of a loved one:
Click on any photo to see it full size.
Thanks to the sour milk these are light and fluffy, despite having both whole wheat and flax meal mixed in. I’m hoping to do a long ride today, so I wanted something a little heartier than Cheerios.
Whole Wheat and Flax Pancakes
- 1 cup milk
- 1 tbsp lemon juice
- 1/2 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/4 cup flax meal
- 3 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 2 tbsp salad oil
Add lemon juice to milk and set aside for 5 minutes. Sift together dry ingredients. Mix together soured milk, egg and oil, add to dry ingredients and mix until moistened, don’t over mix. Add a touch of water to reach desired consistency. Heat a skillet or griddle (cook on medium heat) and lightly oil (I use a small piece of paper towel covered in oil. I reapply after each batch of pancakes). Ladle batter onto hot surface, when bubbles appear on the top, flip and finish cooking. Makes about eight 4″ pancakes.
Busy morning tip: Make a double batch on the weekend, store remainder in a shaker type container and pour out a quick batch of pancakes on a busy morning. About as quick as making toast. You may have to add a touch of water and shake vigorously before pouring.