As much as I love food and cooking, sometimes I don’t feel like putting in a lot of effort into dinner. Here’s a preview of what my minimal-effort dinners have looked like this past weekend:
On Friday I hung out with my good friend and college roommate, Kenna. Senior year we had “wine and cheese night” a few times a month, where we would go to Market of Choice to buy a small wedge of cheese, usually Brie or Camembert, a baguette, and a $6 bottle of wine. The evening would be spent browsing Pinterest, eating and drinking everything we bought, and most definitely not studying for classes.
In honor of our frequent college dinner, we had wine, cheese, and bread, and with the addition of salami, garlic- sauteed zucchini, and blueberry-walnut chutney to serve with the cheese. Because now that we’re adults,* we decided that including a vegetable and a protein source in our meal was probably the responsible thing to do.
* Obviously I use the term “adults” very loosely, since as you can see we’re eating our dinner on the floor… But Kenna and her husband, David, are getting a dining room table this weekend, woohoo big kids!
Saturday night I was definitely feeling breakfast for dinner, so I went with my breakfast staple, pancakes. By the way, when you work on Saturday’s and Sunday’s, pancakes for dinner and going to bed before 10 is totally the thing to do on a Saturday night, just sayin’.
However, since these were dinner pancakes, and not breakfast pancakes, I could add a secret ingredient- ALCOHOL! And it’s finally fall, which means I can add my favorite fall ingredient- PUMPKIN!
That’s right folks, I made Pumpkin Porter Pancakes.
Why yes, I do like to serve my pancakes in a giant pool of maple syrup.
These pancakes were made even easier, because I had a mix to use and made a single serving amount (yes, I realize it is a very large single serving, but I’m serious about my pancakes).
1/2 cup of your favorite pancake mix (I like Bob’s Red Mill)
dash of pumpkin pie spice
1 teaspoon brown sugar
1/2 cup porter (I like Deschutes Black Butte Porter)
3 tablespoons canned pumpkin
Combine all the ingredients and then cook. I don’t feel like going into the details of cooking pancakes here, because I’m tired, remember?