Odds and Ends 🖇
Hello Friends! 👋
Happy Monday! We have SO much to talk about! First of all, thank you for all the feedback about the newsletter. I love having this private place for us to connect and where I can share some thoughts and good stuff. A few of you have suggested I publish my newsletter through Substack which is an email newsletter platform. I have gotten some feedback that it’s hard to remember in which newsletter I mentioned a certain product or recipe or article and you tend to delete them after you have read them. Hmmm…good point. Substack would house all my newsletters so you can just login and find what you’re looking for. It also allows the ability for my newsletter subscribers to leave comments on a newsletter. Also interesting! I looked into Substack and it’s free to you and me, so that’s good! My friend Candace Nelson uses it for her newsletter, so you can check it out here. If anyone subscribes to another newsletter published on Substack or has any advice they can share, please let me know. Thanks!
Next, two articles that I thought were interesting, so maybe you’ll find them interesting too.
“For New Yorkers, 6 pm is the new 8 pm” in the New York Times. I feel seen. For several reasons, including the pandemic, the popularity of intermittent fasting, and more people prioritizing sleep, people are eating earlier!
“Dinner at 5 p.m.? New research suggests eating early and within a 10-hour window is healthier” based on a new study by Harvard Medical School. 5:00 pm is not very attainable for many people, but it reinforces the theory that it is better to finish eating earlier rather than later.
I also found this article to be hilarious “Why the TikTok butter board trend is totally disgusting” in the LA Times. My cream cheese board, on the other hand, was a big hit this week at my break fast.
For those of you who need to keep trying things to help calm your nervous system and help you sleep better, this 10-minute guided breathwork from Andrew Huberman is very effective!
I have a couple new finds and many of you have already noticed them in my Instagram stories or IG live.
Kind of obsessed with this bench scraper. We had been using it to cut dough into pieces but now I’m using it to collect chopped ingredients on my cutting board to transfer to a bowl or pot or skillet. It’s like having a really oversized hand!
You know I entertain a lot and I love a buffet. I recently purchased these bamboo risers to add different heights to my buffet and save space.
These are also great.
I am including the link to the Spinach-Artichoke Spaghetti Squash Boats recipe again because we have some new newsletter subscribers and the recipe is in demand!
Below is the new recipe that we really enjoyed for a German Apple Pancake! You can make it with a good GF flour blend or *possibly* Bob’s Red Mill Paleo Flour. It can easily be made dairy-free with your favorite plant milk. I used this 10-inch Staub enameled cast iron skillet.
German Apple Pancake
Serves 4-6
1 large crisp apple, cored and thinly sliced
3 Tablespoons unsalted butter
4 large eggs, at room temperature
¾ cup milk or plant milk, at room temperature
¾ cup all-purpose or gluten-free flour blend or ⅔ cup whole grain flour
2 teaspoons pure vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon sea salt
1 Tablespoon maple syrup or dry sugar like cane sugar or brown sugar
Preheat the oven to 425 degrees.
Preheat a 10-inch skillet over medium heat. Melt the butter and add most of the apple slices, saving a few for garnish. Toss the apples with the butter and place the skillet in the oven for 10 minutes.
In a blender, place the eggs, milk, flour, vanilla, cinnamon, salt and maple syrup and blend over low speed for 1 minute. Pour the batter over the apple mixture in the skillet and bake until puffed and golden and set, about 20 minutes.
Serve with reserved apple slices and powdered sugar or maple syrup, yogurt, and/or butter.
xx, Pamela