user experience strategist, information architect, designer... and lover of baked goods

Time for an update

The busier I am, the more neglected all my side-projects get (obviously?). So I'm in the process of changing the way I think about these things.

Step 1: clear out all the old junk... (DONE!)

Step 2: rethink what is feasible and useful for this space... (IN PROGRESS)

Here's access to the the critical stuff you might need in the interim (plus a great recipe for pumpkin pancakes, because pumpkin pancakes) ...

Links to my resume and The Incredible Pear

This month's recipe

killer pumpkin pancakes

I don't really wait until fall or winter to break out the pumpkin, but somehow it tastes that much better when the temperature drops. This recipe is adapted from my regular pancakes, so it has all the same fluffy deliciousness. The secret lies in swapping out the buttermilk technique to add a little extra sweetness to complement the spice -- instead of making my own quick regular buttermilk (milk + lemon juice), I opt for almond milk + apple cider vinegar. Sounds crazy? Wait till you try em!

Add the cider to the almond milk to make the "buttermilk", then warm it slightly in the microwave:

1 1/4 cups unsweetened almond milk (you can use cow's milk, but I like the sweetness of the almond)

1 tbsp apple cider vinegar

Whisk together the dry ingredients:

1 1/2 cups flour + 1tbsp

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

dash of ground cloves

Whisk together the egg and sugar until sugar is dissolved and mixture is slightly foamy:

1 tbsp brown sugar

1 large egg

Whisk in the other wet ingredients:

3 tbsps oil (I use walnut for its mild, nutty sweetness)

1/2 cup pumpkin puree

Stir in the warmed buttermilk, then add to the dry ingredients and mix until combined

Cook about 1/4 cup per pancake on a griddle over a medium-high flame. I use butter to coat the griddle because it gives the pancakes a rich, buttery flavor without the satfat of using it in the batter. Turn when the top bubbles, but the bubbles stay open. Serve immediately with maple syrup, a sprinkle of cinnamon and crushed walnuts (optional).