The Spirit of Dance

I just read an article in National Geographic online entitled Shall We Dance. In it there are several references to what dance does for one's psyche. This passage is a quintessential expression of the spirit of dance.
"Dance, like the rhythm of a beating heart, is life. It is, also, the space between heartbeats. It is, said choreographer Alwin Nikolais, what happens between here and there, between the time you start and the time you stop. "It is," says Judith Jamison, artistic director of the Alvin Ailey American Dance Theater, "as close to God as you are going to get without words."

To dance is human. To dance is divine."

May we all experience this joy!

Shim Sham for Frankie

Hi All!
Our beloved Frankie Manning passed away in May. His 95th birthday celebration took place as thousands of dancers made the pilgrimage to NYC over Memorial Day weekend. The video of the global shim sham made its debut on the 23rd at the Hammerstein Ballroom. (Compiled and edited by Akemi Kinukawa. Special mention: Rik Panganiban.) Here is the link: Global Shim Sham. The long version of the Mainiac Swing Dancers video is online also here: Mainiac Swing Shim Sham.
Let's all dance one for Frankie!
Savor. Linger. Enjoy!
-Cynthia

Herbed Chicken Breasts after biking in the rain

We have had a wonderful couple of days- very busy- but wonderful. Friday night we danced til our feet fell off at the swingnuts swing dance at the North Deering Grange. The Victory Swing Band, a 17 piece big band, played tunes from Count Basie, Duke Ellington, Louis Armstrong and more. Saturday we went up to BikesnJava in Rockland to get some advice. We stopped off at Sage Market and were so delighted! They have a lovely little gourmet shop. I found some triple creme brie and hot soppresatta that delighted my sweetheart. The rest of the day was filled with preparation for Sherwood's gig at Yosaku restaurant at the Old Port Festival.

Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our tandem bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia

Herbed Chicken Breasts after biking in the rain

We have had a wonderful couple of days- very busy- but wonderful. Friday night we danced til our feet fell off at the swingnuts swing dance at the North Deering Grange. The Victory Swing Band, a 17 piece big band, played tunes from Count Basie, Duke Ellington, Louis Armstrong and more. Saturday we went up to BikesnJava in Rockland to get some advice. We stopped off at Sage Market and were so delighted! They have a lovely little gourmet shop. I found some triple creme brie and hot soppresatta that delighted my sweetheart. The rest of the day was filled with preparation for Sherwood's gig at Yosaku restaurant at the Old Port Festival.
Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia

Do What Makes You Happy- and eat some lovely Herb Roasted Lamb

"To dance is to be out of yourself. Larger, more beautiful, more powerful. This is power, it is glory on earth and it is yours for the taking." ~Agnes De Mille
Just found this quote in a contra dance email and loved it. Because I'm feeling that fullness of being, that happiness that brings the I've-got-the-power-to-do-anything feeling with it, I've decided to have business cards made up. They are in a font I like (Harrington), with words that describe ME, and pictures of my books on the back. It's the first time that I've made up something like this for "business" that is all about me. You know, we almost always analyze things like that to death. What will be appropriate? What makes sense? What will be a good representation? This time I threw it all into the wind. Convention- gone. Seriousness- gone. I just did what I wanted. The words on my new card make me smile. It says Cynthia Finnemore Simonds, Culinary Adventurer, Paradigm Specialist, Author, Swing Dancer. How cool is that! It's me on a little piece of paper.
I know that I am FAR from perfect.; never tried to be perfect. Did you know that the Latin root for the word perfect is ...finished... I am certainly not finished yet. I am however, trying to do my best. On this quest I shall remain until the day when I'm through. I intend to move forward, and all along the way I'm doing the things that make me smile... like dancing. There is a swing dance this Friday (that's one of those MakeMeSmile things) at the North Deering Grange in Portland, Maine. Come on down and kick up your heels. It just might make you smile too.
As for today's recipe, How about a spring lamb dish. I've got one marinating in the fridge. Rebecca's mom Susan just sent me a note about her Graduation party preparations. Congrats Doctor Katz!! They were having lamb too. It certainly is the season.
Boneless Leg of Lamb with Fresh Herbs
1 boneless leg of lamb (mine was about a pound and a quarter)
marinade ingredients:
4 cloves garlic, minced
3 Tablespoons olive oil
1 teaspoon balsamic vinegar or fresh squeezed lemon juice
10 twists fresh cracked black pepper
1 teaspoon coarse sea salt
1/4 teaspoon crushed red pepper flakes
3 Tablespoons fresh Mint (IF you would prefer you can use fresh rosemary for the mint in both the marinade and the gravy)
If you'd like to make gravy you'll need some bouillon paste or powder, cornstarch and a little more fresh mint.
In a large ziploc bag place all of the marinade ingredients and the lamb. Seal the bag halfway. Press all of the air out of the bag and close completely. Massage the ingredients into the meat. Place the bag into a bowl and chill until ready to cook. You can grill the lamb or roast in a pan. For oven roasting: Remove the lamb from the bag and place on a low rack in the roasting pan. Pour 2 cups of water under the lamb before you place it in the oven. Roast the lamb at 325 degrees for 30 minutes per pound. When it's done you'll have all of the drippings ready to make into gravy. Remove the lamb to a platter. Cover with foil and let it rest 15 minutes. Remove the rack from the pan. Use a whisk to stir all of the lamb bits together in the roasting pan. Pour all of the juice into a sauce pan. Add enough water to make about 2 cups of liquid. Heat over medium until the mixture comes to a boil. While you're waiting mix together 1 heaping Tablespoon of cornstarch with 2 Tablespoons of cold water until it becomes a smooth slurry. Taste your broth and add a Tablespoon or so of vegetable or beef bouillon paste or powder to enhance the flavor. Pour in the cornstarch slurry and whisk until the gravy is thick and the cornstarch cloudiness has disappeared. It won't be completely clear but it should look like gravy. If your gravy is too thick, add a bit of hot water. If it is too thin, make up some more cornstarch slurry and add it to the gravy. Strain the gravy into a bowl and stir in some freshly minced mint- about 2 Tablespoons will be enough. Carve the lamb at a gentle angle and place slices on a platter. Pour any juice that has accumulated on the resting platter over the sliced meat. Pour or ladle your gravy into a gravy boat or small pitcher. Serve the lamb and gravy and listen for the yummy noises. MMM

Chicken Noodle Soup for the Stomach and the Soul

Cam came to the house tonight- I can always tell when a friend has become part of that insider group- the ones that are chosen as family- when my house feels messy and I don't stress about it before they arrive. Admittedly I warned him Before he got here, that the counters were far from uncluttered. The older I get, the easier it is to let it go when I have to. I still love having a clean, tidy house. When it is clean and tidy I look around and feel so content...but as Sherwood says, "People Live Here". Yup, Life happens. It's amazing how fast a room can go from pristine to Oh-my-gosh-what-happened!?! That's what occurs when I cook. Sometimes the kitchen just looks wonderfully "utilized" with dishes and pans and utensils in some form of 'usage' everywhere. I decided to make some soup to take to school so we could relax and eat before we danced tonight. Chicken Noodle Soup and a Cilantro Vegetable Soup were on the menu.
There's something satisfying about making stock. Boiling the bones of previously roasted and frozen chickens gives your soup an extra layer of flavor. I definitely made the soup tonight to my own personal taste. I love chicken soup with corn and noodles and rich, meaty broth. Cam delivered the pots to school and we met Darin and Serafina there. It is equally delicious to sit and break bread with new friends as it is to satisfy our stomachs with warm, homemade soup. Thanks for taking time to share dinner with us.
How about making your own chicken soup? Here is a recipe to start with---make it your own. Use what you've got and season it the way you like it. Create your own comfort food- It's truly a pot of gold....and it's great fuel for dancing!

Quick Chicken Noodle Soup
Always a crowd pleaser. It’s been Elizabeth’s favorite since she was a baby.
Serves 4-6
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 cup frozen corn
6 cups hearty chicken broth( make your own stock if you have time)
3 Tablespoons chicken bouillon paste or powder
2 cups chopped cooked chicken breast
1 1/2 cups egg noodles (tonight I used the high protein Barilla rotini- it held well)
1 Tablespoon chopped fresh parsley
salt and pepper to taste
In a large saucepan melt butter over medium heat. Cook onion, celery and carrots in butter until fork tender, 5 minutes. Add corn. Pour in chicken broth and stir in chicken, bouillon, and noodles. salt and pepper. Bring to a boil. Reduce heat and simmer 15-20 minutes. Adjust seasonings. Serve sprinkled with fresh parsley.
A side of crusty bread and a salad makes this soup a meal.

Corn Chowder in New England with a -20 Wind Chill

Swing dance practice was fun tonight. Each time we go, different people come and join us. It's wonderful to see folks try out the basic step and feel so good when they "get it" quickly.
Everyone who comes is wonderful about sharing what they know. We all helped Jonathan and Ashley with their aerial for the DownEast Country Dance Festival/ Mainaic Swing Dance Performance. They both looked so sore by the end of the evening. Serafina and Darin had some wonderful suggestions. They both look so fantastic when they dance. I LOVE to dance but I think watching is a great way to learn little techniques that can help with my own dancing. Yes, my face hurt a little when we finished from smiling so much.
It was absolutely frigid tonight. The wind chill must have made it feel like minus 20. It remined me of being a little kid and playing outside. You know that feeling when you're bundled up so warm that your arms stick out from your sides, the only part of your body that is exposed is your face but you don't want to smile because the wind freezes your teeth and when you breathe through your nose you immediately feel the nostril hairs form into little icicles. BRRRRR!! That's how cold it was tonight. On evenings like this, my Mom was famous for making a big pot of soup. I truly enjoy corn chowder. This recipe is great multiplied or made to these specs. It's easy to adjust to your taste. Add a little cayenne if you want it to have a kick. The creamed corn gives it a velvety consistency. It's great with biscuits to dunk. Mmm.


New England Corn Chowder
This recipe is non-traditional but quick and yummy. This Chowder tastes wonderful reheated. The recipe is easily doubled for a crowd.
Serves 6-8
1” thick by 1” wide by 3” long piece of salt pork or 4 slices bacon (if you don't want to use pork bacon you can use turkey bacon, turkey kielbasa or leave out all the meat and add an extra Tablespoon or two of vegetable bouillon to your liking)
1 cup chopped onion
1 cup chicken or vegetable stock.
4 cups diced potatoes
2 cups light cream
2 cups or 2 cans evaporated milk
2 cups frozen or 1 can sweet corn
2 cans creamed corn
1/2 teaspoon salt
fresh ground black pepper to taste

Slice the salt pork (or bacon) into thin strips and finely dice. Sauté in a medium saucepan until brown and crispy. Remove with a slotted spoon and drain on a paper towel lined plate. Add onions to bacon fat and cook until translucent. Add the stock and potatoes. Simmer 20 minutes or until potatoes are fork tender. Add the cream, evaporated milk, sweet corn, creamed corn, salt and pepper. Heat until just simmering. Do Not Boil. Serve with crunchy salt pork or bacon bits and oyster crackers or biscuits. Store in the refrigerator up to four days.

Thinking of Spring...and herbs for the garden

It's time to start thinking about spring. I may relapse into my love of winter again but it's fun to think about the possibilities for planting my kitchen garden. I have a delightful little rock bordered garden that rests just beside my deck. It is the perfect place for flowers, herbs and fresh garnishes for our table. This spring I'll be going up to Moose Crossing Herbs in Waldoboro to find some hardy new perennials to add this year. Oregano is on the list. I'll be adding another type of thyme and some pineapple sage. I'll have to set in some annuals as well. Of course there will be parsley, sage, rosemary and cilantro. Last year the cilantro reseeded from 2005. I love when that happens!
We went to dinner at Cam's tonight before attending the swing dance at Bowdoin College in Brunswick. It was great to see all of the college kids learning the steps to the shim-sham, jitterbug stroll and two hand slide variations. It is always a joy to see young men willing to learn how to swing. I always try to participate in the lesson so the leads will have a follow who can do what they tell them to do.
I am so proud to be a swing dancer!
Here is a recipe for an herb rub to get you thinking about spring- I've used fresh herbs here but have included options for dried just in case you need to resort to the winter option. Let's be the early bird- and look toward a beautiful, warm, green Springtime!

Herb Rub recipe

3 Tablespoons fresh chopped thyme or 1 Tablespoon dried thyme
3 Tablespoons fresh chopped oregano or 1 Tablespoon dried oregano
1 1/2 teaspoons poultry seasoning
1 Tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
1 Tablespoon fresh chopped marjoram or 1 teaspoon dried marjoram
1 Tablespoon fresh chopped basil or 1 teaspoon dried basil
3 Tablespoons fresh chopped parsley or 1 Tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients; store in an airtight container in refrigerator for up to 3 days if fresh or up to two weeks if dried.
Rub on chicken, fish, or pork chops before grilling. It is especially nice if you mix the entire batch with 1/2 cup of olive oil and rub it on chicken breasts or two long narrow pork tenderloins. Let them sit, covered in the refrigerator for a day. Wipe most of the mixture off, discard the used herbs and grill the meat. Delicious!
Instead of using on meat: The fresh herb and olive oil mixture is also wonderful tossed with freshly cooked pasta and a handful of parmesan cheese or as a dip for crusty bread.

Charleston Practice and Cannoli Rewards

Tonight we had swing practice and since the snow is just starting to fall - most folks stayed home. We were lucky that Jonathan, Serafina, Darin, Megan, Cathy, Allen and Ashley joined the kids and I for a couple hours of fun. Since we had an uneven number of leads and follows we decided to work on some charleston and the jitterbug stroll. The basic charleston step starts on the right for follows (left for leads) its a right foot rock, step, kick, step (down with the right foot). Weight shifts to the right foot (left for leads) with a left foot kick, hitch, kick back, step. The hitch is a lift up and pause before moving the foot back for the kick and then down for the step. It sounds like this rock, step, kick, step, kick, hitch, kick, step- and as Jonathan says...rinse and repeat...rock, step, kick, step, kick, hitch, kick, step-rock, step, kick, step, kick, hitch, kick, step- Seraphina told us about a variation that had the followers step out to the right instead of the rock/weight shift. It sounded like push(out to the side), step, kick, step, kick, hitch, kick, step-push(out to the side), step, kick, step, kick, hitch, kick, step- We danced and practiced for almost three hours.
After dancing- Elizabeth and I had a delicious treat. Her tastebuds are growing-and she is finally sharing some of my favorite foods. The Mediterranean Kitchen in Damariscotta has lovely Cannoli- Here is a recipe to make them at home. If you've got some extra chocolate you can melt it and dunk the ends of your cannoli shell either before or after it contains the sweet cheesy filling.

Cannoli
3 lbs ricotta cheese
1 1/2 cups confectioners sugar
1 Tablespoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 cup mini chocolate chips or finely chopped chocolate
12 Cannoli shells
melted dark chocolate
chopped pistachios
Mix cheese, sugar, cinnamon and chips together well and stuff into cannoli shells. You can dip one end of the empty shell or the finished cannoli in the melted chocolate and roll in chopped nuts if you like.

Aaron Weinstein and Scott Hamilton- Jazz and Jambalaya

Last night I had the privilege of listening to Jazz great Scott Hamilton (saxaphonist) at the Sahara Club in Haverhill, Massachusetts, http://jockosjazz.com/. He had with him an extraordinary group of musicians: Marshall Wood on Bass, Jim Gwin on Drums and Peter Schmelling on Piano. They were outstanding. A young Jazz violinist joined them for a few songs. His name is Aaron Weinstein. Remember that name: Aaron Weinstein. He is a man who is going to carry Jazz into the future. What an incredible musician.
www.aaronweinstein.net or http://www.artistdirect.com/nad/store/artist/album/0,,3443934,00.html
I wrote to him this morning and mentioned that I was so impressed with Aarons... I’m not sure if I want to call it a performance- it was more of a physical/complex/energized/auditory conversation between a musical extension of himself and a musical extension of Scott Hamilton. The way Aaron could dance around the notes Scott was playing and have the sounds make sense in ways I didn’t know they could...It was brilliant. I’d love to have my children hear them play. So, Lets bring them to Maine.
I think everyone deserves a healthy dose of their vegetables- and Jazz- on a daily basis.
In addition to Jazz and Vegetables..Jambalaya is a delicious way to pass an evening. Here is one of my favorite recipes. You can substitute alligator for the Maine Shrimp if you like. With a salad and bread you've got yourself a meal!

Cajun Chicken, Shrimp and Sausage Jambalaya
3 pounds spicy or mild smoked pork sausage-sliced 1/2” thick
3 pounds boneless skinless chicken thigh meat-coarsely chopped
1 Tablespoon chicken or turkey bouillon paste
2 pounds onions, diced
2 Tablespoons minced fresh garlic
1 pound tasso-smoked, seasoned pork, cubed
1 Tablespoon fresh thyme
1 Tablespoon chopped fresh sweet basil
2 teaspoons coarsely ground black pepper
2 teaspoons white pepper
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons paprika
6 cups chicken or turkey stock
1 1/2 pounds long-grain rice
3 Tablespoons chopped fresh flat parsley
2 pounds clean, peeled, raw Maine shrimp

Using a large saucepan with a cover, cook the sausage, stirring constantly. Remove from pan and drain on a plate lined with paper towels. Pour off, and discard all but 2 T of the fat from the pan. Add the chicken and bouillon paste and cook until golden brown.
Lower the heat to medium and add the onions and garlic; cook until the onions are translucent. Add 1/2 cup of water and scrape the bottom of the pan to remove all the brown bits. There is so much flavor in the caramelized fat/sugars in the pan.
Reduce heat to low. Add the Tasso, thyme, basil, black and white pepper. Simmer 15 minutes.
Add the stock and bring to a full boil. Add the rice and shrimp. Reduce heat to medium, stirring often. Make sure to scrape the bottom of the pan thoroughly so there are no grains of rice sticking and burning.
Stir in the parsley. When the mixture returns to a boil, stir well to be sure nothing is stuck to the bottom. Move the pan to the unit on your stove with the smallest flame/ lowest btu- reduce heat to low and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming. Stir carefully just before serving to incorporate all of the ingredients.

Elizabeth's Mega Sandwich with Pickled Pepper Sauce

Kids find something awesomely cool about a sandwich made on a whole loaf of bread. What fun it was tonight to investigate the possibilities of mega-turkey-sandwich creation from a ten year old's perspective. Remember, now, that this particular ten year old loves sandwiches that have the sum total of two ingredients for perfection. The two-and-only-two ingredients are a piece of crusty baguette and slices of plainplainplain turkey. We had to modify this duo to include some form of green vegtable. I don't mind that she has not inherited my love for mayonnaise or salt or all things spicy. She may just be on to the deconstructed trend in haute cuisine. I think that the chefs who set up 'deconstructed dishes' may have been among the kids who didn't like anything touching on their dinner plates, just like my favorite ten year old. We can assemble almost any meal and as long as I leave all the ingredients separate and raw (whenever possible) she'll probably eat most of it. Tonight we bought the longest baguette we could find. We sliced it in half horizontally and removed quite a bit of the soft middle. An entire pound of natural sliced turkey breast filled the trench in the loaf. The top was set on the turkey and the "sandwich" cut into four uneven pieces for dinner. Once it was cut apart, each of us decorated our own. We all chose a couple of leaves of romaine. Elizabeth's was on the side of course. The guys had sambal oelek (chili paste), sliced sundried tomatoes, Newman's sun dried tomato vinaigrette and havarti. Travis of course had bacon too. I made up a little sauce with some pickled pepper relish and mayonnaise. This little sauce has one part red spicy pickled pepper relish, one part mayonnaise and a squeeze of fresh lime juice. If I was making this up for a crowd of grown ups I would have layered the turkey, havarti, some pickled pepper sauce, romaine and sun dried tomato pesto. Sun dried tomato pesto can be made easily by putting 1/2 cup of sun dried tomatoes packed in oil into a food processor. Puree until coarsely chopped. Add a handful of fresh basil leaves, a pinch of sea salt, 5 grinds black pepper, 1 Tablespoon room temperature water, a pinch of sugar, a pinch of cayenne pepper, 2 Tablespoons olive oil and a handful of grated asiago cheese. Pulse until the mixture is combined and smooth. This is great on a sandwich of any size or tossed with a plate of pasta.
Hope you like it!
We are off to dance Saturday night in Brunswick. We are trying to learn a new swing dance move every week. The most recent is a kind of travelling footwork. Lead and follow move to the side together- lead/right, follow/left- open position. Weight is on- lead/left foot, follow/right foot. Each partner moves their weighted foot in the direction of the other foot by shifting toe, heel, toe, heel... The foot that is not weight bearing is lightly touching the floor with the tip of the toes. As the weighted foot "walks" across the floor- the non weighted foot moves in a circular motion. This is very much like patting your head and rubbing your tummy, but when performed- it looks great! I'll try to make a little movie to show you what I mean. What are your favorite swing dance moves?

Fat Tuesday Pancakes are Soooo Good! Happy Mardi Gras!!

Tradition stacks up again this year with a tower of pancakes dripping with Maine maple syrup. We made the ever so wonderful breakfast for dinner celebration tonight. There is something fun about eating your day backwards. The pancakes came out fluffy and hearty with the perfect absorbability for all the melted butter and syrup. Elizabeth macerated some strawberries for the top of her stack. I sliced two bananas and a fuji apple, juiced a lemon and tossed them with a quarter cup of light brown sugar. They were the perfect compliment to the pancakes.
We still have quite a bit of pork left in the freezer from the pig we purchased with Mike, Paula and Brad last fall. I defrosted two packages of sausage that Curtis Meats had made up- one hot, one sweet. They browned up nicely with a couple of cloves of garlic and a splash of maple syrup.
This pancake recipe is one I've used dozens of times.
Stir together: 4 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 Tablespoon baking powder, 1/2 cup wheat germ and 1/4 to 1/2 cup sugar
In a separate bowl combine: 4 eggs, 6 oz greek or regular plain yogurt, 3 1/2 cups buttermilk, 2 Tablespoons maple syrup, 1/4 cup melted butter or oil
Whisk the wet ingredients into the dry until just combined.
Cook on a hot griddle.
Serve immediately with butter, maple syrup, fruit or yogurt.
Mmm.
Now we really have to get out and swing dance this weekend! I can't wait to try out a couple of new moves we saw Kevin and Carla, Skye and Sarah doing on a youtube video from the Montpillier Swing Dance Festival. See the video here:
MSDF 2003 - social: Kevin, Carla, Skye, Sarah