Tuesday, November 28, 2017


I don't get luxury brands...I get it, but I don't get it...especially when they throw charitable "work" into their mix of products and spokesmodels and beautiful it people and vapid imagery/illusions/delusions to sell/boost sales/bring attention to a new Dior fragrance...not that charity/philanthropy/giving are a negative, ever...but sometimes it seems a little bit tainted, somehow...I dunno...oblivious narcissistic conspicuous consumerism...pick your brand...

Sunday, November 26, 2017

Le Jardin du Luxembourg

Last year at Thanksgiving, my daughter treated the two of us to a trip to Paris. It was a really nice. Particularly excellent. And very nice to re-live the trip through photos and videos.

Wednesday, November 22, 2017

Bette's Buttermilk Pancake Recipe

-- 2 cups all-purpose flour
-- 2 tablespoons sugar
-- 2 teaspoons baking powder
-- 1 teaspoon baking soda
-- 1/2 teaspoon salt
-- 2 eggs
-- 2 cups buttermilk
-- 1/2 cup milk
-- 1/4 cup unsalted butter, melted
-- Choice of berries, sliced bananas, raisins or chopped toasted nuts (optional)
-- Oil for griddle
INSTRUCTIONS: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
Lightly beat the eggs with the buttermilk, milk and melted butter.
Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy.
If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle.
Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle).
Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together. When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.
Serve immediately on warmed plates with the topping of your choice. Serves 4 (yields about 24 four-inch pancakes.)
PER SERVING: 445 calories, 15 g protein, 58 g carbohydrate, 17 g fat (9 g saturated), 145 mg cholesterol, 816 mg sodium, 1 g fiber.