Skyscraper pancakes and lowly lentils
I made the tallest pancakes ever this morning by capitulating and using more than one bowl to mix the ingredients. I didn't want to, but I realized organically after making so many that to stir the wet ingredients enough to be passably evenly distributed (looking at you, egg), you have to over-stir the batter itself, if it's all in there together. If you beat the liquid stuff together first, you can pour it in the dry stuff and barely turn it over, leaving it really really nice and chunky. I know every cookbook tells you to do this but it hits different when you learn on your own---as in cooking as in life, right? (Don't worry, I also listen to people; I don't have to learn everything in life myself.)
Didn't take pic. They looked like pancakes though.
Lunch was free at school at a talk I attended.
For dinner I made my historic red lentils because I'm mostly out of other proteins, but this time I cracked an egg in the middle of them as they were finishing cooking and let it poach in place. It was awesomely easy and very delicious.
