
During the summer months, when our children are home from college, I am often amazed by the amount of food that passes through my kitchen. While we all have a responsibility to report to work every morning, the never ending supply or food provided for breakfast, lunch, and dinner amazes me. We are not a family that chooses to eat “out” very often so packing or making quick meals can be a challenge. The weekends are used as a time to prepare foods that can be reheated during the week for a quick start to the day. We’ll make a crockpot full of steel cut oats that will be divided up into serving sized containers for a week’s worth of breakfasts or sometimes I make omelette muffins for a handy, bite-sized meal. This recipe for Morning Glory Oatmeal is devine. This weekend, I made Pancakes for a Crowd that would feed the group during our Saturday morning breakfast with leftovers for a “re-heat” during the week.
I love the ole’ fashioned tradition of actually gathering around the kitchen table for a home cooked meal. We all have busy schedules but this ritual is incredibly important to me. It gives us a chance to catch up, talk about our week, and come together as a family. Then, it’s out the door and off in our separate ways to tend to our busy lives…

This recipe is adapted from an old Betty Crocker Cookbook that I have had for over twenty five years. I triple the ingredients to make enough pancakes to feed a family of five with about ten left over. I make sure to have on hand a small jar of homemade maple syrup from the trees on our land. During the week, a full breakfast is a bit much so I notice the children will spread a dollop of peanut butter or homemade strawberry jam on a flapjack, roll it up and head out the door with a hand held meal for the road. A healthier version of these pancakes can be found here.
Pancakes for a Crowd
3 egg, beaten
3 cup all-purpose flour or whole wheat flour
3 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 1/2 cup milk ( more or less for a thinner/thicker batter)
6 tablespoons vegetable oil or melted butter
In medium bowl, stir together ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough.
Heat a non-stick griddle or skillet over medium-high heat; use cooking oil if necessary. Pour about 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Pack up extras after the meal for leftovers during the week…

I had a wonderful time attending a local basketmaking workshop held at a rustic county park in my area. The weather was beautiful and the scenery was gorgeous. We sat under a shelter with several picnic tables that were lined up for all of the class participants. Just prior to the session we were mailed a list of supplies needed for the construction of the basket. We each brought along an old towel, some clips to hold the basket in place, scissors, a large bucket and a spray bottle to keep the wooden strips wet while working with them. We carefully listened to the instructor as she effortlessly managed teaching and assisting the 20 students before her. The item that we would be constructing is called a Footed Market Basket. I tried to take pictures as I worked through the steps while making this adorable basket.
Simply Made Kitchen and Crafts 