Fuck Yeah Domesticity
Making a home is an ART and as such, it should be celebrated. So this is a celebration of all things domestic:

Cooking, gardening, decor, knitting, baking, cleaning, crocheting, sewing, and generally creating a nurturing and enriching home environment!
feedingmyboychick:

The food that started this whole Tumblr mess: spinach cottage cheese pancakes. They are ridiculously tasty, and satisfy my culturally inculcated desire for pancakes on a weekend while fulfilling my body’s need for protein, not sweet, in the morning. I adapted a silver dollar recipe from my copy of Joy (of Cooking) that called for sour cream (also quite good) — I started making a batch and realized I that what I thought was sour cream was, in fact, cottage cheese, and thought “what the hay.” And then one day I had some slightly wilted spinach from the garden, still good to cook with but not for salad, and again thought “what the hay”. Turns out neither serendipitous event was a fluke.
If you want a recipe (US measurements, because.):
Mix in a medium bowl:
1/2 cup flour (I’ve been using white, but wheat or a gluten free mix would probably work) 1 - 1 1/2 tablespoon sugar (I use a turbinado-type, but nearly anything could work, or you could skip) 1/2 teaspoon baking soda 1/2 teaspoon salt Black pepper, a few grinds/shakes Other spice — I love it with a bit of nutmeg, but then I love *everything* with a bit of nutmeg
In a separate bowl, blend about a cup of cottage cheese (I dunno if this would work with highly processed cottage cheese, but it’s worth a try if that’s what you have), two eggs, and maybe a splash of milk or cream. If you want to use a liquid swearener, add it here. Then stir in 1/2 - 1 bunch finely chopped fresh spinach (up to about 2 cups loosely packed after dicing), and add the liquid to the dry ingredients.
Use about four times as much butter as you think you’d need in the pan for the first batch, or the cheese will STICK, and keep adding more before each batch. The butter should sizzle and bubble when you put it in, but not instantly brown.
Cook until the cakes bubble and the holes stay open in the middle, then flip until, I dunno, they’re done. Don’t crowd the pan, because they’re a pain in the ass to flip, especially if you didn’t add enough butter.
Eat. Try to save some for other members of your household, if applicable. I’ve never had leftovers, but they probably reheat ok — if you try it, let me know. If you feel like they NEED a topping, I’d go with sour cream, or some sort of savory chutney — again, I’ve never bothered.
And of course, now that I’ve written this out, I’ll say that some of my favorite meals — including this — happen because I look in the fridge or pantry and think “shit, that’s about to go off, how can I use it?” I’d rather you take from this an encouragement to experiment rather than a Proper Recipe.
Though they are damn grubbin’.
  1. feedingmyboychick:

    The food that started this whole Tumblr mess: spinach cottage cheese pancakes. They are ridiculously tasty, and satisfy my culturally inculcated desire for pancakes on a weekend while fulfilling my body’s need for protein, not sweet, in the morning. I adapted a silver dollar recipe from my copy of Joy (of Cooking) that called for sour cream (also quite good) — I started making a batch and realized I that what I thought was sour cream was, in fact, cottage cheese, and thought “what the hay.” And then one day I had some slightly wilted spinach from the garden, still good to cook with but not for salad, and again thought “what the hay”. Turns out neither serendipitous event was a fluke.

    If you want a recipe (US measurements, because.):

    Mix in a medium bowl:

    1/2 cup flour (I’ve been using white, but wheat or a gluten free mix would probably work)
    1 - 1 1/2 tablespoon sugar (I use a turbinado-type, but nearly anything could work, or you could skip)
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    Black pepper, a few grinds/shakes
    Other spice — I love it with a bit of nutmeg, but then I love *everything* with a bit of nutmeg

    In a separate bowl, blend about a cup of cottage cheese (I dunno if this would work with highly processed cottage cheese, but it’s worth a try if that’s what you have), two eggs, and maybe a splash of milk or cream. If you want to use a liquid swearener, add it here. Then stir in 1/2 - 1 bunch finely chopped fresh spinach (up to about 2 cups loosely packed after dicing), and add the liquid to the dry ingredients.

    Use about four times as much butter as you think you’d need in the pan for the first batch, or the cheese will STICK, and keep adding more before each batch. The butter should sizzle and bubble when you put it in, but not instantly brown.

    Cook until the cakes bubble and the holes stay open in the middle, then flip until, I dunno, they’re done. Don’t crowd the pan, because they’re a pain in the ass to flip, especially if you didn’t add enough butter.

    Eat. Try to save some for other members of your household, if applicable. I’ve never had leftovers, but they probably reheat ok — if you try it, let me know. If you feel like they NEED a topping, I’d go with sour cream, or some sort of savory chutney — again, I’ve never bothered.

    And of course, now that I’ve written this out, I’ll say that some of my favorite meals — including this — happen because I look in the fridge or pantry and think “shit, that’s about to go off, how can I use it?” I’d rather you take from this an encouragement to experiment rather than a Proper Recipe.

    Though they are damn grubbin’.

  1. 27 notesTimestamp: Monday 2012/07/09 14:26:25Via: feedingmyboychickfoodfood picspringbreakfastspinachrecipefood improv
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