Coconut Pancakes

Coconut Pancakes: recipe on www.inthiskitchen.com

Coconut Pancakes: recipe on www.inthiskitchen.com

I am one of what I imagine must be a pretty large subset of people who just eat a packaged protein or granola bar for breakfast. Not only is it boring, and not only do I get the same brand every time, but I often eat it already in my car, driving to work. Ideally, this wouldn’t be my breakfast. In my perfect world, I’d wake up luxuriantly; it’d be 8:30 and the sun would just be starting to blush it’s way into the bedroom, and I’d saunter to the kitchen to make some coffee and eggs. There’d be an english muffin, and maybe I’d even get wild and put the eggs on it to make a sandwich.

Sounds simple right? But on weekday mornings every minute is precious, and often filled with a harmless but present anxiety about the work day to come. Even waking up earlier doesn’t assuage that “gotta get to work” thought – it just prolongs it. So I’m a devotee of the weekday bar-in-the-car breakfast, one that’s relatively tasty, portable and fills me up.

Coconut Pancakes: recipe on www.inthiskitchen.com

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chinese choy sum with ginger and garlic

chinese choy sum with ginger and garlic [ inthiskitchen.com ]

Sometimes you want a big ol’ cinnamon roll cake, or a toasted buttery brown sugar and oatmeal cookie, and some other times you just want a simple and pure vegetable side dish that doesn’t take much thought. Today I have the latter, in the form of Chinese stir-fried choy sum. The Chinese have certainly figured out the secret to making veggies as delicious as they should be: cook them fast and simply, and give ’em a good hit of aromatics. This is choy sum, which is easily found in the produce section of Asian food stores, but this same treatment can be given to some hardy spinach leaves too, I’m sure. The choy sum tastes to me like a blend between a bok choy cabbage and spinach, and here it’s lightly stir-fried and dotted with garlic and ginger.

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