We’ve had family visiting from Seattle for the past several days, and on the first day we put together a clambake – a huge pot (about 7 gallons) filled with potatoes, chorizo, sausage, corn on the cob, steamers, little necks, and lobster.
No one went hungry that night.
This is the sort of breakfast that happens when I run out of maple syrup….
Lizards. And a blob of extra batter.
Alex had a friend sleep over, and I promised I’d make pancakes for breakfast.
Just to amuse myself (and score “best Mom who makes pancakes” points), I put some batter in a piping bag and had fun drawing.
We had some people over for an early Christmas dinner last night. Some family, some friends.
But before all that, when it was morning, I cooked some bacon and eggs for Bill.
The bacon is homemade. We made it. It’s our second batch, and it will not be our last. Some time soon I will tell you all about that. The making of bacon.
But for now, there’s this little story.
Or you can use chives...just scallions, just red onions, shallots, or whatever combination you want.
The recipe isn't mine - I found it on the Food Network website - from an episode of East Meets West with Ming Tsai. If you want a copy of the recipe, here it is. I pretty much followed it exactly except that I used a combination of the baby scallions and the young red onions.
The first time I made these I used wild chives that were growing in among the horseradish and the asparagus. I didn't take pictures, though. And they were so good, I knew I'd need to make them again and this time TAKE PICTURES.
So here we go.
Or Clam Pancakes. Or Clammycakes.
Take your pick. I don't know what to call them.
Here's how they came about.
