Ahron is a grill master, with an honorary PhD in ribology. It’s no surprise he’s good on the grill, our resident blacksmith. Barbecue from Ahron is truly a sublime, no utensils, experience. Meat and finger foods; two of my favorite food experiences. He also puts quite a spin on short-order cookery. Shrimp and avocado tacos with shredded cabbage and hot sauce, yum. Teriyaki tri-tip with rice. I love it all.
Moving from dinner to breakfast, Shawn’s food starts my day. Sometimes, it’s eggs with garden grown chives and parsley. Other times, I pop in a gluten-free toaster waffle, and Shawn will help me perk it up with toppings or fruit salads on the side. Our recent food addiction (I promise it’s a healthy habit) has been to cook these protein pancakes.
Shawn and I have been doing a cooking class every week. Recently, our class has been focused on breakfast. Shawn took a basic recipe for Protein Pancakesand we add our own flavors. The basic batter recipe is 3 eggs, 1 cup fine almond meal, about 3 Tablespoons of an oil of your choice, and a dash of salt. Shawn and I add 1 Tablespoon sugar and vanilla extract to taste. Then there’s a choice to make: Do I pick chocolate chips or go fruity? Fruity requires a good 2 teaspoons of grated orange zest added to the batter. Then as the pancakes are cooking, heat up a scoop of frozen berries (pictured), or use strawberry jam, which is awesome. The chocolate chip option requires only a small amount of chocolate chips to finish the batter. Too many chocolate chips will mess up the batter. (Yes, of course, I learned this by experience. Heh.)
The best part is sitting down to a vase of fresh flowers, and a view of the Santa Cruz mountain skyline to eat this glorious breakfast that I helped to make. Life is beautiful and delicious.