Friday, November 18th, 2005

Can I get a recipe to go with that pillow?

Amy, Cooking With Amy

Posted by Amy, Cooking With Amy | View all posts by Amy, Cooking With Amy
Leave a comment! | Published in Delicious Design 2005, General

Based in San Francisco, Cooking with Amy publishes original food writing providing recipes, restaurant and product reviews, interviews, essays and insight into culinary news.

Amy’s entry is the third of our ‘Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Modern Tabletop category. Enjoy!

Someday scientists will discover the genetic marker that makes people like me think about food all the time. I’m sure of it. Then perhaps we can be rewired to not be quite so obsessed. In the meantime, most everything I look at reminds me of food. Buildings, cars, clothing. You name it.

Inhabit Saphron Spice PillowTake a look at the contemporary organic pattern of the Spice Saphron pillow. What do you see? Dividing cells? Poached eggs? Wooden spoons? A broken vinaigrette? I see something warm and delicious. Granted the name “spice” combined with pillow leads me down this cozy path.

Autumn is definitely the season for spice and for pillows. It’s when we come back indoors to snuggle up in bed or on the couch. It’s when we gently warm our palates, our tummies and our souls with flavors of ginger, cinnamon, nutmeg and cloves. These are the spices we come to expect as the weather begins to turn chilly. And gingerbread is one of the tastiest ways to combine them all. Looking at the these spice pillows makes me dream of coming to the table in my pajamas for fluffy gingerbread pancakes with lemon curd and a dollop of whipped cream or with puffs of powdered sugar…

Gingerbread Spice Pillow Pancakes
serves 2-3 (6 pancakes)

1 egg
2/3 cup skim milk
2 tablespoon molasses
1 tablespoon vegetable oil
1 teaspoon brown sugar

1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
dash of ground cloves

In a medium bowl lightly beat the egg, then add the rest of the wet ingredients and the sugar. Whisk together to combine.

Measure the dry ingredients including spices into a sifter and sift into the wet ingredients. Mix to combine, but some small lumps are ok. Pour onto a hot griddle using a 1/4 cup measuring cup. Cook over medium heat until bubbles form, then flip and cook until done, a minute or two. Serve with powdered sugar or lemon curd, whipped cream optional.


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