Wednesday, November 14, 2012
This year, our neighbor hired a young man to clear out the leaves on the apartment complex across the street. He dropped them all into our driveway while I was at work—it was no more effort, he said, and it saved a trip to the landfill. I came home one brisk grey afternoon to a mound of brown and gold leaves; when I moved them into the backyard on Saturday, they were already starting to steam and break down. A lovely, wine-y, earthy, leafy smell came from the pile. By late afternoon, the garden was put to bed for the winter. For a few months, nothing will happen in the back yard but a bit of chicken prowl, a few bees searching for hazelnut pollen, and tree pruning. It’s good; we all need a break.
German Apple Pancake: This feeds two of us...
First, place a pat of butter into a large cast iron pan and place in a preheated oven-- 375 degrees-- until the butter is melted.
3/4 cup of milk
3/4 cup of flour
1/2 teaspoon of salt
Beat until smooth, pour in the pan, and place in oven. Cook until it puffs, about ten minutes.
Meanwhile, sautee 2-3 sliced apples in another pat of butter and several tablespoons of brown sugar. Cinnamon is nice.
Put the pancake on the plates, pour the apples over, and eat!