Crepes for breakfast

The crepes we had for breakfast yesterday were great. Here's the recipe I got from Julia Child's "The Way to Cook":

1 C flour, preferably instant blending
2/3 C water
2/3 C milk (I recommend whole milk)
1/4 tsp salt
3 Tb melted butter
3 large eggs

Mix all the ingredients together, let rest 10 mins.
Heat skillet on medium until water droplets dance on pan. Butter thoroughly and drizzle batter in, tilting pan to spread batter.

You can make the crepes as thick or thin as you like, I prefer them thin.

A non-stick skillet is nest but you can use a regular one and just lather it with butter every time.

If you use regular flour then the batter needs to rest two hours.

Fill crepes with powdered sugar, jam, jelly, honey, or nutella--whatever you want.

Bon apetit!

Great grocery finds and a cooking tip

Our grocery stores around here have a fairly large and substantial Mexican food selection with one of the best parts being their spice collection. Small and large quantities of various spices, including rosemary, are available for mere pennies. I desperately needed more rosemary as I use for my pasta sauce, pizza sauce, grilled chicken sandwiches, and potatoes all of which we've had recently. So I grabbed the cheapest non-organic (that's always cheaper) jar they had. McCormick's Rosemary was $5.99 for 1 oz. "Oh well," I thought, "that's one more good reason to get my herb garden started now." (yes, it's planting season down here) Then a few aisles later I came upon the Mexican spice shelf and what do you know, they had .5 oz of Rosemary going for $0.79! I was ecstatic! So I bought one because I want to make sure it's the real deal before I invest in anymore. I'll update y'all on that.

Next great find (maybe this is normal but I'd never noticed it) is that our Winn-Dixie had the quick dissolve flour. It sounds terrible, doesn't it, like some shortcut TV would have promoted in the 50's when American women stopped cooking so well and sought speed and ease over quality and time proven methods.
Well, guess who recommended it? My gastronomic hero: Julia Child, I love everything about that women! She said it's best for crepe batter because you won't get any lumps. Makes sense. So I bought it and made the batter tonight. Tomorrow's breakfast will be some savory crepes!

Recipe to follow.

Cooking

I've gotten into cooking much more now that I don't work outside the home. It was so hard to make a meal, let alone, meal plan when I was getting home around 6pm.

Now I make my week menu before I shop and then know just what to do everyday. I've gotten in the habit of looking ahead on the menu to make sure the meat is defrosted (as I often freeze lots of it when I get home from the store). I try to cook one new recipe a week and I have to say, I'm pretty proud of my accomplishment there! I've been pretty good about it. I really do enjoy cooking, at least most of the time. Yes, I love nights when Mike makes dinner but I also enjoy making some favorite dish of ours or introducing a new one.

Last night we roasted pork ribs on the grill. I marinated them for about 4 hours in a Jack Daniel's BBQ sauce. I also made French fries--from scratch. They are really quite easy.

Here are some pics from dinner: