Bluberry buttermilk pancakes

16 Apr ckwks_WK1A10_blueberrypncks.jpg.rend.sni18col

Today, I got internet and TV back- which is annoying for me, because these were with me ever since I was born. So, here is a breakfast recipe- my family and I made this last weekend, and it was so delicious. I’m glad that I have internet again, so I can post this! Here’s the recipe.

Ingredients

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Sweet Potato Soup

10 Apr Photo from http://www.closetcooking.com/2008/10/sweet-potato-soup.html

I’m sick with a cold, so the easiest thing for me to swallow is soup. I found this recipe, and the soup was very delicious! Here’s where I found it: http://www.foodnetwork.com/recipes/sweet-potato-soup-recipe.html

Ingredients
1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

Read more at: http://www.foodnetwork.com/recipes/sweet-potato-soup-recipe.html?oc=linkback

BOEC

7 Apr 1009778_10101628125151043_1738577997_n

My friend Morgan recently posted this about me using BOEC. It was great to be back on skis, because I really wished I was for so long! But it was hard because of my brain injury, the right side of my body is weaker than the left, and that means that my right foot hurt more in ski boots. But I was so lucky to be given ski boots for my volunteer work at Dynafit, and they have a removable tongue, so they should feel much better.

Here’s the blog post I wrote:

http://blog.breckenridge.com/2014/04/03/sally-francklyn-returns-skiing-boec/

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Today: 2 years.

24 Mar 1FRONT

It’s been two years since my almost life-ending ski injury. I was backcountry skiing with my friends Jeff, Jeff, and Patrick at Jackson Hole, Wyoming. While I’m sad to have left Jackson (because I really, truly loved it), I was glad that I was wearing a helmet to save my life, and that my friends acted so quickly to get rescue there soon enough.

My life is truly different now. But while nothing is like it used to be (now I’m left-handed while I used to be right-handed), I cannot (and will not) let those things get in the way of my life plans. I frequently get annoyed, but I have to remind myself that it can only improve- not get worse. Right now is tough for me because I think about the way things used to be. But I have to remind myself that even though I think they might have been better in the past- my hand writing and online writing, my vision, my balance, my speech- I have a new future.

To help with my writing (after all, I majored in English in college), I’m seeing the speech, language and hearing sciences masters program at CU. They say they’ll help with my writing, which for me is extremely important because I still love to write. There are some other things they’ll help with (like the way my voice sounds), but to me, the writing is the most important thing to me. I get some practice writing by running this blog! I journal on my computer because hand-writing is frustrating because it’s so challenging- and it doesn’t look the way I’d like it to.

There are a lot of things that are different for me now, but I can’t let them get me down. I’m excited to travel (by myself) for my best friend Alex’s graduation from PA school. Until then, I’m excited for it to warm up (it’s cold and sometimes snowing, even though it’s March 24- weird, I know) so I can wear shorts during the day. There are things that I want to happen (like get a boyfriend- which seems silly, but it’s true- and get a dog), but I can’t expect them to happen overnight. I just have to wait for things to happen- which is frustrating, but I have to do it.

And that picture above is how I’m cutting my hair this week!

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Lake Tahoe

4 Mar

Recently, I traveled to Lake Tahoe for the High Fives event, Spring Prom. It was a flapper-themed event, so we dressed lie flappers. But so many people in the mountains had sequins, so although we followed the theme, we should have worn sequins. Oh well.

We stayed with my friend Megan who was gracious enough to let us stay at her and her husband Dan’s house. I love dogs, but they have an especially beautiful white lab (I know, right?!?) named Charlie. I also was able to see my friend Steve who, although he’s from Colorado, he works at Sierra at Tahoe.

My brother and his girlfriend Alyssa went to Emerald Bay with our parents. It was so beautiful- we don’t get to see much water in Colorado, so it was great to get out there. I spend most of my time in the state, and I missed it, but it was good to get out and change the scenery a bit.

Here are some photos. I love to travel, so have you been anywhere you absolutely adore?

Oatemeal raisin cookies

17 Feb

I made cookies for my roommate, because she was moving in- and they were really delicious. I have more of a sweet tooth than I used to have, which is bad because I make desserts all the time. Anyway, here’s the recipe.

1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats (not quick-cooking)
1 1/2 cups raisins

Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.

Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand.

Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.

Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

From Real Simple: http://www.realsimple.com/food-recipes/browse-all-recipes/chewy-oatmeal-raisin-cookies-00000000046654/

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Sweet potato soup

9 Feb photo-10

Well, I had a lot of sweet potatoes, so I looked up what I could do with them. Casseroles? Nah. Pie? It’s not Christmas time. Soup? Now that’s what I’m talking about! It was easy, and so yummy- I might even make it again. (And that’s a terrible photo because I forgot to take one!)

Here’s the recipe:

1 tbsp flour
1 tbsp unsalted butter
1 1/2 cups chicken broth
1 tbsp light brown sugar
1 1/2 cups cooked sweet potatoes (I cooked mine with a little water in a pyrex in the microwave)
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 ground nutmeg
1 cup milk
Salt (I put pepper in also)

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper (then why only salt before?!?), ladle into warm soup bowls and serve.

Recipe here: http://www.foodnetwork.com/recipes/sweet-potato-soup-recipe.html

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