Sorry I've Been Away

Sorry we lost our innernet connection quite some time ago... We have finally managed to get it back on. It's amazing just how much a child will cost trying to keep it taken care of. Then job chabges on top of it all. But, now there are two little ones. So Here I am for now and hopefully for good.

Blueberry Sour Cream Pancakes 2

1 ½ cups all purpose flour
1 1/2 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk, or more
1/4 cup sour cream
2 tablespoons unsalted butter, melted
1/2 cup semi-frozen or dry wild blueberries

Garnish: Additional sour cream mixed with brown sugar to taste, sprinkled on blueberries. Garnish with fresh raspberries too. Blend dry ingredients. Stir in remaining ingredients, folding in blueberries last. (Cover and refrigerate overnight if not using right away) Heat griddle, using 2 teaspoons or so butter per each large pancake. Ladle in batter in spoonfuls. Cook until underside is brown and edges begin to bubble. Turn over and continue cooking. Serve with maple or blueberry syrup.

Serves 2-4

Blueberry Sour Cream Pancakes 1

1 cup sifted flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
½ cup sour cream
3 tablespoons margarine or butter, melted
½ cup fresh blueberries

Sift together flour, sugar, salt, and baking powder. Combine egg milk, sour cream and margarine. Add to dry ingredients. Beat until smooth. Fold in blueberries. Pour on hot greased griddle. Turn Once.

Purslane Soup

When your Purslane is young, you need only cut the sprigs off, but keep their whole length, boil them in a small kettle, with some Pease-soup and Onion Juice, both of the same quantity, when your Purselane is boiled enough, soak some crusts in some Broth; when soaked, dish it, garnish it with the said Purslane, let the Broth be relishing, pour it over, and serve it up hot.

Purslane Gazpacho

Gazpacho is a cold summer soup, made with fresh raw late summer garden vegetables. Since Purslane likes to grow when all these are ripe, it is a natural addition to any gazpacho. You can add it quite liberally, as it is mild and sweet, and boosts the nutritional value tremendously.

4 cups tomato juice
2 cups diced tomatoes
1 cucumber, peeled and finely minced
2 cups Purslane leaves (no need to chop unless they are exceptionally large)
1/2 cup finely minced onion or green scallions (I use a food processor to get it really fine)
1 clove garlic, minced fine
3 Tbsp lemon juice (or lime!)
2 Tbsp red wine vinegar (or herbal vinegar)
1 tsp basil
1 tsp tarragon
1/4 to 1/2 tsp cumin
1/4 cup minced parsley
2 to 3 Tbsp olive oil
salt and pepper to taste

1. Combine all the above ingredients together.
2. Puree half of the mixture in a blender or food processor
3. Chill until very cold. Serve with a sprig of Purslane for a garnish.

This cold summer soup goes well with grated Parmesan cheese and a nice chunk of sourdough garlic bread or some chips on the side. It makes a nice, light, nourishing lunch.

Makes about 6 servings.

Vension In Wine Sauce

1 1/2 pounds venison tenderloin or backstrap, thinly sliced
3/4 cup flour
salt and pepper to taste
1 stick butter, divided
1/2 cup chicken broth
1 cup dry white wine
1/2 teaspoon salt
freshly ground pepper
1 lemon, thinly sliced

Dredge venison slices in flour seasoned with salt and pepper to taste, shaking off excess four. Melt 1/4 stick butter in a skillet over medium heat. Saute venison quickly a few pieces at a time, adding remaining butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned bits. Add wine and salt and cook 1 minute. Return venison to sauce and cook 2-3 minutes until bubbly. Sprinkle with pepper. Arrange meat on a serving platter, pour wine mixture over, and top with lemon slices.

Serves 6

Venison Stew

3 pounds venison stew meat
3 tablespoons vegetable oil
1 1/2 cups water
1/2 cup beer
2 envelopes onion gravy mix
1 tablespoons brown sugar
1 bay leaf
1/4 teaspoon ground thyme
6 carrots cut up
1 cup frozen peas

Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes.

Makes six servings.