My sister, Barb, is visiting with us for a whole week. 😁 I inherited several tubsful of photos and albums from my parents when they moved. My plan has always been to sort through them, scan all the pictures and put them on thumb drives, then bring those and all the pictures to the next family reunion to distribute. They’ve sat, collecting dust for several years.
Barb has been such a blessing! Together, we’ve been sorting and organizing and scanning. (The photo is from mid-progress in our project.) There’s been a considerable amount of sleuthing involved, as we try to figure who is who in many unlabeled pictures. [Note to those who have photos: LABEL while you can, so future generations don’t have to guess.] It’s been interesting to look through photos from the early 1900’s. One album, that my grandmother created, is 100 years old, given to her for Christmas by her father in 1921.
Thank you, Barb! I could never have done this without you!
One day Barb made pancakes for dinner. (I love breakfast for dinner, don’t you?) These were not only delicious, but free of gluten and sugar! The recipe makes a small batch (3-4 pancakes, depending on size), but it doubles (or triples, I suppose) well.
The original recipe is from https://www.ambitiouskitchen.com/oatmeal-cottage-cheese-banana-pancakes-high-in-protein-gluten-free/ . I added “Barb’s” to the title because she is the one who made them.
The only substitution when Barb made them was rice milk for the almond. We used quick oats, but they were still organic and gluten-free.
- 1/2 cup gluten-free old-fashioned rolled oats
- 1/2 medium banana
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 large egg whites (or 1 egg)
- 1/4 cup fat free (or low-fat) cottage cheese
- 1-2 tablespoons unsweetened vanilla almond milk
- Fresh berries, chocolate chips, peanut butter
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add desired toppings such as chocolate chips or blueberries. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 3-4 pancakes.