Earlier I had posted that you can now buy Lady Wynwood’s Spies, Volume 7: Spinster on my website. But I forgot to mention that for a limited time, if you buy the eBook or the paperback , you’ll also get the annotated edition eBook with Easter Eggs, behind-the-scenes tidbits, research notes, and random author commentary FREE. Once the book goes into Kindle Unlimited, I can no longer offer the annotated version on my website, so be sure to get it now before the book goes up on Amazon. 10% off coupon code for ALL BOOKS I finally got all the Lady Wynwood’s Spies regular paperbacks in my store, and if you use the coupon code website10 , you can get 10% off all the eBooks and paperback books in my shop! NOTE: If you’re waiting for the Special Edition paperbacks, those will be available in my Kickstarter later this month. Get 10% off https://camilleelliot.com/shop/
Captain's Log, Supplemental
My husband and I joined a local organic produce co-op, also called a CSA (community-supported agriculture program) that delivers a huge basket of fresh organic veggies every week. We’re loving it—the produce is so much better and cheaper than the supermarket.
We don’t get to choose what vegetables we get, and I ended up with six leeks. I made clam chowder one night, but couldn’t figure out what to do with the other leeks (we weren’t partial to leek and potato soup, although I did half-heartedly suggest it).
Then I hit on the idea to make Chinese scallion pancakes, but using the leeks instead of green onions. I’d never made scallion pancakes before, but my husband and I love them when we get them from Chinese restaurants.
I found this recipe and decided to try it.
They turned out REALLY GOOD! I made them thin and used a little less oil than the Chinese restaurants use (they pour it on), and while they weren’t quite as good, they were close. Captain Caffeine and I just kept snarfing them up as soon as they came out of the pan. It was a filling but not very balanced dinner that night.
Raw dough, rolled up and cut into pieces, ready for rolling out into rounds
Me rolling out the pancakes
Raw pancakes ready to be fried
Frying them in the cast iron skillet
Snickers, naturally, scrounging for crumbs
My husband and I joined a local organic produce co-op, also called a CSA (community-supported agriculture program) that delivers a huge basket of fresh organic veggies every week. We’re loving it—the produce is so much better and cheaper than the supermarket.
We don’t get to choose what vegetables we get, and I ended up with six leeks. I made clam chowder one night, but couldn’t figure out what to do with the other leeks (we weren’t partial to leek and potato soup, although I did half-heartedly suggest it).
Then I hit on the idea to make Chinese scallion pancakes, but using the leeks instead of green onions. I’d never made scallion pancakes before, but my husband and I love them when we get them from Chinese restaurants.
I found this recipe and decided to try it.
They turned out REALLY GOOD! I made them thin and used a little less oil than the Chinese restaurants use (they pour it on), and while they weren’t quite as good, they were close. Captain Caffeine and I just kept snarfing them up as soon as they came out of the pan. It was a filling but not very balanced dinner that night.
Raw dough, rolled up and cut into pieces, ready for rolling out into rounds
Me rolling out the pancakes
Raw pancakes ready to be fried
Frying them in the cast iron skillet
Snickers, naturally, scrounging for crumbs
Comments
Snickers looks so cute and pitiful waiting for crumbs. lRayley does the exact same thing though. I think he can actually hear them falling through the air because he's always there by the time they hit the floor. lol.
These do look yummy. Since they're pancakes, do you put onion syrup on them? Garlic syrup? (I'm just kidding, you know...)
Thanks for the photos and the link to the recipe!
By the way I am loving reading Sushi for One? with the Zondervan Breakfast Club! Awesome. Can't wait to get your book!