This week when I surveyed the refrigerator I found the leftover pumpkin puree hanging out after the pumpkin bread. We try to live a low waste life. This means we try to lower our carbon print and we try to use food before it spoils. I'm famously bad at this. But, I'm trying. As in all things you want to improve on.
Today we enjoyed a special Sunday brunch menu. Pumpkin pancakes topped with apples cooked in butter and cinnamon, toasted walnuts, drizzled with maple syrup, and a vegan sage flavored sausage on the side.The apples were picked off the tree downstairs in front of our building. All ingredients found in the house.
I'm not a food purist. I found a couple different recipes for pumpkin pancakes on the web.
If you want to make pumpkin pancakes, find a recipe you like and have most ingredients. I used a combo of a couple different recipes. I substituted oat milk for regular or buttermilk, and I used fresh grated ginger instead of ground ginger. Not so bougie. But definitely not basic.
We have several apples on our counter from the tree downstairs. We think they are Honey Crisp. They cooked up pretty well in butter, cinnamon, and a pinch of brown sugar.
I toasted walnuts in the cast iron skillet with butter and a little brown sugar. I heated up the vegan sausage and drizzled the whole pile of yum with maple syrup. My cooking isn't always remarkable, but when it is, I do like to share.
Today this Sunday brunch was made with love. As I sit in my apartment and look out over the neighborhood, far in the distance I see the Space Needle, and mountains, and water. I can hear people talking as they walk down the street in front of our building. I'm thankful that I have the good fortune to be able to make delicious food and share it with someone I love. I hope the same for everyone everywhere.