Sorry for the lack of posts lately. Applying to graduate school is time consuming—not so much in the actual work (essays, spreadsheets, phone calls, emails) but in the fretting, hand-wringing, and of course: procrastination. Blogging is a form of procrastination but I felt so guilty writing about snacks when I was supposed to be Stating my Purpose, I'd do something even less productive like: bite my cuticles, pluck my eyebrows, or lay across my bed staring at the ceiling. You know.
The only way I got myself to write that first essay was through an ingenious similie I came up with: "like the first pancake." Everyone knows that—gluten-free or not—the first pancake on the griddle is always a little wonky. It's either too greasy, or totally burnt, or raw in the middle. Nevertheless, the first pancake is wildly important: it soaks up that extra oil and primes the pan for the subsequent cakes! You simply have to start somewhere!
The only way I got myself to write that first essay was through an ingenious similie I came up with: "like the first pancake." Everyone knows that—gluten-free or not—the first pancake on the griddle is always a little wonky. It's either too greasy, or totally burnt, or raw in the middle. Nevertheless, the first pancake is wildly important: it soaks up that extra oil and primes the pan for the subsequent cakes! You simply have to start somewhere!
First pancake, top left.
So, University of Minnesota: I'm sorry if my essay was a little soggy. All the other essays (which I haven't written yet) do appreciate it. In the mean time, I will reward myself with these breakfast treats.
Pancakes:
Bob's Red Mill Gluten-Free Pancake Mix
1 Egg
1 Tablespoon oil
3/4 cup milk (I used soy—it's all we had)
I was low on syrup so I did my favorite thing which is to sauté a green apple, making a slapdash compote. (Apples, butter, cinnamon, honey if you have it.)
These pancakes are thick and hearty and hold up to lots of fillings well. Top with BUTTER. Done. You're welcome.
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