I’ve been needing some comfort lately, specifically because the show I work on’s first season is ending soon and I will be
unemployed funemployed (got to stay positive, right?….right.) in a few days. This is normal for the industry I work in, and *hopefully* I will be working on a pilot in a few weeks, I just have to be patient and see what comes. But for someone like myself who is at best a planner, and at worst a compulsive scheduler, the thought of just not having a job and not knowing when the next one will come or what it will be sends me into a bit of a panic. And by a bit of a panic I of course mean that my amygdala sends pure adrenaline and terror coursing through my veins.
|This is a screen cap of my personal calendar; not even my work one, mind you. I like to think of it as my rainbow of assuredness.|
But I had a good stress cry about it last weekend with Jeremy that served the twofold purpose of 1) really helping me release my anxiety and 2) cleaning his shirt with my excessively salty tears (salt has antiseptic qualities! I learned this while researching how to clean my cast iron skillet.) And on the bright side, this (hopefully) brief period of unemployment will give me more time to garden, cook, hike, and focus on some projects I’ve been wanting to start for a while now but just never had the time for.
The pancakes were light and fluffy but still rich from the buttermilk and with a hint of apple. The apple toffee maple syrup was sweet, thick, cinnamon-filled, and had the most pleasant tinge of balsamic. I probably could have eaten only these pancakes for days on end and been totally okay with that happening. But there were only enough to last me and Jeremy one day, and then they were gone.
But they were easy enough to make, so I’m just going to whip them up again this weekend. And maybe a bit more often than that since I’ll have the time on my hands 😉
1 and 1/2 Teaspoons Baking Soda
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
To make the pancakes, mix together all of the dry ingredients in a bowl and set them aside. Then mix together the wet ingredients in a separate medium-sized bowl until well blended. Heat a lightly greased griddle over a medium-high heat, when you flick a drop of water onto it and it sizzles and evaporates you know that the griddle is ready for pancake-making. Stir together the dry and wet mixtures until just blended. Scoop about 1/2 cup onto the griddle for each pancake. Cook until golden brown on each side, about 3-5 minutes.
Serve immediately with the apple toffee maple syrup.