PEAR + BUCKWHEAT PANCAKES

I am gone for one blog post and Hugh goes and raises the bar. Videos and romantic coffee bean pictures... I can't top that, but these pancakes are just lovely.

This past week, we spent some time in Mammoth with some good friends. We don't get to the snow often, but I love the change of scenery. It felt refreshing to freeze for a couple days (but that's not to say that I didn't do my fair share of complaining while the sharp winds and snow hit my face, of course).

I've been snowboarding a good ten years or so, but I can't really say that I go flying down the slopes like a seasoned pro. It has nothing to do with skill, mind you, I totally get the technique, but cautiousness is a personality trait I can't seem to grow out of. I wish I had taken a big spill, just so I could see for myself that, yes, I'll actually survive. This antecdote parellels to other news going on in life - a risk of sorts - but I am saving that for next week :) For some reason, that news just doesn't pair well with pancakes. Speaking of, these are excellent. I have browsed, and am now closely studying Kim Boyce's Good to the Grain , as it is a stunning and inspiring cookbook. I only slightly altered these pancakes by adding some spices and swapping in buttermilk. The pear flavor here is pretty gentle, so make sure you use ripe and fragrant ones. I am an eggs-for-breakfast girl, but my cute barista has requested something on the sweeter side, and I'm not one to contest a whole grain pear pancake.

Enjoy your weekend!

PEAR + BUCKWHEAT PANCAKES // Makes 12

Adapted from Good to the Grain by Kim Boyce

1 Cup Buckwheat Flour

1/2 Cup Whole Wheat Pastry Flour

1/2 Cup Unbleached All Purpose Flour

3 Tbsp. Turbinado Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Spice Blend*

3/4 tsp. Sea Salt

2 Tbsp. Unsalted Butter, melted and cooled slightly

1 Cup Buttermilk

1/2 Cup Milk

1 Large Egg

2 Firm Pears (I used Bosc and Comice)

1/2 Cup Honey

2 oz. (1/2 stick) Unsalted Butter

* I have a baking spice blend from Penzey's that has some anise in it that I thought was great here - you could use a bit of cardamom, nutmeg or cinnamon as an alternative. Boyce doesn't mention any spice at all - so up to you.

1. Sift all of the dry ingredients together in a large bowl, making sure everything is evenly distributed.

2. In another bowl, whisk together the egg, buttermilk/milk, and butter until combined. If you don't have buttermilk, all milk will be just fine.

3. Peel the pears, and grate them in the large holes of a box grater. Add the pears and their juices to the buttermilk mixture.

4. Gently add the wet ingredients into the dry and stir 'til just combined. It should be fairly thick - Boyce recommends letting it sit for a little while, or overnight in the fridge. If you let it rest, you will need to thin it out with milk, 1 Tbsp. at a time. Adjust to your pancake thickness preference.

5. Melt the honey and 2oz. of butter together, and keep warm to pour over the pancakes later.

6. Heat a cast iron pan, or griddle over medium heat. Add batter in 1/4 cup mounds to the pan, once the tops start to bubble, check that the bottoms are golden brown and flip to the other side. Cook about 5 minutes total.

7. Wipe the pan between batches, and rub a little butter in between.

Serve the pancakes hot from the skillet, with a splash of honey butter on top.

PICNIC BREAKFAST BURRITOS

I am lucky to live in a place where you really could eat outside most months of the year. We have a special little spot, the grass hill above Salt Creek Beach, that has been our go-to picnic spot for a number of years. It's no secret, families and couples gather on that hill around 5 o'clock with coolers of mismatched tupperware, wine in plastic cups or take out of choice. It's a pretty mild incline, so while eating on a hill may sound bothersome, it's quickly excused when you figure the expansive view of the ocean everyone sees because of it. One of these days we'll post a picture for you, because it truly is one of my favorite spots on earth.

While the people watching at dinner time is entertaining, we recently discovered the joy that is picnicking in the morning. I pick up breakfast burritos, Hugh brings coffee in a thermos, and we watch the quiet waves. It's almost too perfect, oh and I love it. The only caveat is that there aren't too many breakfast foods that travel well. I imagine a frittata would suffice, or maybe even some pancakes if you wrapped them in the right container. However, a breakfast burrito requires no utensils and in the case of the recipe below, you get your grains, protein, and vegetables in one package! If you do decide to make them, whether you're picnicking or not, add or take away fillings as you desire. Change the cheese, add bacon or potatoes if you're feeling authentic. Whether it's your backyard or a short drive to a pretty spot, this is the season to eat outside, go.

PICNIC BREAKFAST BURRITOS // Makes 4

The deal with burritos, is that if you use standard size tortillas, the goods burst out. So after trial and error, we suggest either getting the large tortillas, or using corn tortillas, and making breakfast tacos as an alternative. Alter the amount of filling according to what size tortilla you choose.

10 Eggs

1/4 Cup Whole Milk

1/3 Cup Chopped Cilantro/Basil

Pinch of Sea Salt/Pepper/ Red Pepper flakes

2 Cups Baby Tomatoes

1 Tsp. Olive Oil

3/4 Cup Diced Yellow Onion

Pinch of Sea Salt

2 Cups Baby Spinach

1 Cup Shredded Pepperjack

1 Avocado

4 Large, Whole Grain Tortillas (see note above)

Oven to 350'

1. Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.

2. Crack the eggs into a large mixing bowl, add the milk and generously pinch of salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat (you really want almost medium low, as eggs that are cooked a bit slower tend to have a softer texture that flash cooked on high heat. Remember, you have to wait 20 minutes for the tomatoes anyway). Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook, I promise.

3. Warm each of your tortillas over the stove to warm through, I like mine to get a few little blisters on each side. Lay them on a cutting board and sprinkle with the cheese. Make a layer of baby spinach, pile a quarter of the eggs, and the roasted tomato/onion mix, down the middle of each tortilla. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. If using taco size, you'll halve the amount of goodies per tortilla.

VEGETABLE EGGS BENEDICT

She really is a character all of her own. My mom doesn't really fit a stereotype, so I'm at a loss of trying to put her in a box for you. She was the mom who took us running through golf course sprinklers, and drove the getaway car for my boy crazy girlfriends when we'd go toliet papering in high school. She dressed my sister and I up in her old clothes, and sent us out to make mud pies when the backyard was a mess after the rain. I mean pies actually made from mud- she's never been much for cooking, but she makes up for that in how fun she is. I may not have recipes for 'mom's biscuits', but I have vivid memories of my mom starting the dance party with paper plates as props at my first boy/girl party. I mean, anyone can find a biscuit recipe, but only my mom can party with plates. I was her cautious child, and she always tried to loosen me up... she still does, actually. There is that cliche that says 'you don't understand the depth of a mother's love, until you have children of your own'. I'm sure this is true, but my mom has made her love crystal clear to us. It is deep, really deep, and I know this from her actions. You can say 'i love you' a trillion times, but it's my late night teary phone calls, the articles she sends me in the mail, or helping me plant my herb garden that speak louder than words.

And just because someone doesn't like to cook, doesn't mean they don't like to eat, and my mom loves things with sauce. Food is just her vehicle for more sauce. This is a great mothers day brunch idea. I was inspired by a sauce recipe I found in the Golden Door Cooks at Home Cookbook. It blends up so quickly and tastes lighter than the typical hollandaise you find on an eggs benedict. As soon as you crack the yolk, it marries the bell pepper sauce and serves as the perfect dipping agent for the rest of the stack. If you are not one for poached eggs, you could substitute a fried egg or even a heap of scrambled eggs as an alternative. Experiment with whatever vegetables you have, as I imagine any sauteed green could be used instead of spinach or some caramelized onions or leeks would be wonderful too. For the record: A. This is my new favorite breakfast and B. I love you, Mom.

VEGETABLE EGGS BENEDICT // Makes 4

The sauce recipe is written using jarred roasted peppers. The yellow ones make a sauce that most resembles hollandaise. When bell peppers are sweet and in season near you, I am sure the flavor would be exceptional if you roasted them yourself. Though jarred will save you time regardless of the season. If you don't care for goat cheese, you could use cream cheese instead.

2 Whole Grain English Muffins

4 Large Eggs

5 Cups Fresh Spinach Leaves

1 Tbsp. Olive Oil

Zest of One Lemon

12 Spears of Asparagus

1 tsp. Garlic Salt

Fresh Ground Pepper

Fresh Parsley for Garnish

// BELL PEPPER SAUCE //

1 1/4 Cup Roasted Bell Pepper Pieces, drained

3-4 oz. Chevre/Goat Cheese (richness to taste)

1/4 Cup Milk

1 Tbsp. Lemon Juice

1 Tbsp. Dijon Mustard

Splash of Hot Sauce

Salt/Pepper

Oven to 500'

1. Start with the sauce. Warm the milk in the microwave for about 30 seconds. In a blender or food processor, combine the warm milk, goat cheese, mustard, lemon juice and the drained roasted bell peppers. Blend until smooth. Cover and set aside.

2. Warm the olive oil in the pan, add the fresh spinach and lemon zest and saute until just wilted. Turn off the heat and let it sit, it will stay warm enough while you finish everything else.

3. Toss the asparagus with a bit of olive oil, garlic salt and some fresh ground pepper. Put in the upper third of the oven for 8 minutes (this all depends on the thickness of your asparagus, alter your timing to get tender but not soggy spears).

4. Bring one quart water + 1 Tbsp. vinegar to a boil, then down to a simmer. This is your egg poaching liquid, there are good directions on how to poach eggs here. If you are doing them one at a time, you can keep them in a bowl with some of the warm poaching liquid until ready to use.

5. Toast the english muffins and get ready to go. Toasted muff+spoonful of sauce+sauteed spinach+asparagus spears, halved+poached egg+another spoonful or sauce+maybe a lovely fruit salad on the side=perfection.