Press esc to head back
Hungry
Forever
How did we ever manage to cook before the arrival of the internet?
A tryst with food by Kate Nicole
Kate Nicole is
all about
celebrating
good food.
Kate is a photographer and cook from Oklahoma. She created the blog in 2010 and now works on it full-time. Like many of the life experiences featured here, her food and recipes are one to fall for.
I love long summer days and warm summer evenings. I hope you have a fun long weekend in store. Independence Day has always been one of my very favorite holidays.
This month, seasonal produce options are expanding to include fresh fruit like blueberries and strawberries, rhubarb and cherries. I think I’ll make a crisp soon—the only question is which kind (blueberry, mixed berry or strawberry rhubarb?). Asparagus and spring peas are on the decline, so get them while you can.
July is here!
02
Pancakes for the soul
I bet I am not alone in this, but one of my favorite things is to find some odd ingredient in the fridge and try to figure out what I can make that will use it up that does not include, say, buying another ingredient that I will only half-use to do so.
This reminds me of when of the time we discovered that we had been joined by a roommate of the tiny, scampering variety, an evil one that outsmarted all traps put in its path, and many suggested that we get a cat to “get rid of it”. But then how to get rid of the cat problem, I always asked, and people shook their heads and clucked their tongues at me. Okay, perhaps this story isn’t an exact parallel after all…
Among the many, many awesome things my apartment swap-ees left us in the fridge (Breton butter, cheese, homemade jam, oh, I’ll stop rubbing it in) they also left us stuff like cream cheese (which made for some wonderful frosting) and, well, a humble container of cottage cheese.
Instead I rendered it into pancakes for my next house guest (mom!) last weekend and it was indeed a delicious, delicious, thing, as reminiscent of the ricotta pancakes we made last year as it was of the flavors in the noodle kugel my mother married my father over. In other words, of course we loved them.
Instead I rendered it into pancakes for my next house guest (mom!) last weekend and it was indeed a delicious, delicious, thing, as reminiscent of the ricotta pancakes we made last year as it was of the flavors in the noodle kugel my mother married my father over. In other words, of course we loved them.
Breakfast Previously
Cottage
Cheese
Pancakes
I am not sure if my last, overly-confident post about how to get pancakes right every single time came back and bit me in the, uh, griddle, but I seemed to have one mishap after another–burning, sticking, dark but raw in the middle–before I begrudgingly switched to a nonstick. Perhaps you’ll have better luck than I did with the pan of your choice, but if you have a nonstick, well, it might be worth it to just use that first.
1 1/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt
1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla
1/3 cups finely chopped walnuts (optional)
1/3 cup dried currants, plumped (optional)
1/3 cup dried currants, plumped (optional)
2 large egg whites
ightly butter, oil, or spray your griddle–nonstick works best with these, if you have them–if needed, and preheat it over medium heat. If you are using an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200 degrees F if you do not plan to serve the pancakes hot off the griddle.
Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Stir in the walnuts and/or currants, if using them.
Beat the two egg whites until they are stiff but not dry and fold them into the batter.
The batter will be thick and bubbly – similar to cake batter. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges – you will get a few bubbles here and there – then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.
L
PRINT RECIPE
The best mix of ancient culture and mountain beauty on a trek
A terrific ancient culture, mountain views, forests, grasslands, meadows, rivers, streams and even an alpine lake. This trail is not difficult on the legs which makes it just the right adventure, especially when compared to other summer treks.
Stairway to
Heaven
This is one of the most underrated sections of the trek. In less than five minutes of starting your trek, you find yourself on an undulating trail right beside the Thamsa river. You are constantly under a canopy of fresh green.
Quaint old wooden bridges across the river appear out of nowhere giving you great picture opportunities. You cover miles on this trail without breaking a sweat.
You’ll notice that the coniferous forest gets denser as you go further. The narrow trail snakes through this dense dark forest for a good hour before opening up to the traces of civilization — the ancient village of Gangad.
I am not used to such leafy starts on treks. It was almost like a walk in a picture-perfect pine tree park. I cherished every minute of it.
First steps
A lot has been said everywhere about the ancient villages of Har ki Dun. You spot these villages from a distance, spread out on the mountainside, with houses almost hanging in the air. I could not wait to climb up to them and see what the interiors looked like.
Spending a night in the village home takes you back hundreds of years. The stories of the village elders and the smiles of the youngsters are something that you want to capture and take back with you.
The villages complete the famed Har Ki Dun experience. On our trek, you get to stay in at least two different villages – Gangad and Osla.
The stories
of Ancient
Villages
The best kept Secrets
Pro-Tips
Onward Travel
Return Travel
If you're planning your travel, choose to travel by bus instead of train. They're usually on time compared to trains. If you're travelling by train, choose the Jan Shatabdi Express and reach Dehradun a day before Day 1 of the trek.
While returning, you will reach Dehradun between 6.00 PM and 7.00 PM. Plan your travel any time after 9.00 PM from Dehradun. The Nanda Devi Express will suit your schedule well.
Devsu Thatch turned out to be the best-kept secret of the entire Har Ki Dun – Ruinsara trail. You hardly see much of this meadow from anywhere else but when inside it. The secret is indeed well wrapped around by pine trees!
I loved the meadows because they flow down from top to bottom for 600 meters and stretch for almost 2 km in length. Flowering bushes border the meadows throughout while tiny colourful flowers grow from the ground almost everywhere in spring.
Being higher than its counterpart Kalkatiyadhar on the other side of the valley, you get the best views of the triangular valley here.
I remember running from one end of the meadow to another in the evening to capture my sunset shots as every corner seemed to offer a different view.
Plenty of
Fuel
After 300 races!
Only the sixth driver to reach the milestone, the 37-year-old Briton was asked after finishing second at the French Grand Prix at Le Castellet whether he might extend his contract with Mercedes and go for 400.
03
Read more
ewis Hamilton said he had "plenty of fuel left in the tank" after his 300th race in Formula One on Sunday. Only the sixth driver to reach the milestone, the 37-year-old Briton was asked after finishing second at the French Grand Prix at Le Castellet whether he might extend his contract with Mercedes and go for 400. "That's a lot of races," replied the seven-times world champion.
I firstly just want to be grateful to get to this point. But I still feel fresh and still feel like I've got plenty of fuel left in the tank. I'm enjoying what I'm doing.
Hamilton is Formula One's most successful driver of all time, with 103 wins and the same number of pole positions among a raft of records. A prominent and outspoken campaigner for equal rights and diversity, he made clear he was still having fun despite his team's current problems.
L
Mercedes, constructors' champions for the past eight years, have yet to win a race in 2022.
"We've got some great people leading the sport and having great conversations about the direction we're going as a sport, so I'm enjoying it more than ever," said Hamilton.
Of course I want to get back to winning ways and that's going to take time, but I'm sure we'll sit down at some stage and talk about the future.
Hamilton had played down the significance of 300 races before the weekend but he recognised it meant more than he realised.
"But again, just with our team, I always want to continue to be building," he added.
"It's one thing having races, but it's also continuing the work that we do outside and doing more... and we will."
"This morning I woke up just feeling incredibly grateful, just thinking about all the people that have been with me along the way," he said.
Hamilton thanked a list of people who had supported him since the age of 13, starting with former McLaren boss Ron Dennis.
Subscribe
to amazing
Experiences
Let us deliver your very own personalized copy of the Yellow Dot magazine while you sit back, relax and enjoy your glass of Margarita on a sunny beach like this.
Wouldn't that be fun? Here.. We send our wishes so you could experience many many more and indulge in life, limitless.