“Look for the helpers,” Fred Rogers’ mother advised when things were scary. “You will always find people who are helping.” Plenty of scary stuff in the world these days. But the helpers are there. And though we’re far away, we can help, too.
Family members in Asheville, North Carolina. Old family friend in a newly built mountain home near Green Mountain. People you no doubt know about, too. These folks are going through some scary stuff. But the helpers are there. Some of these “first responders” have been simply neighbors. They’ve appeared with water and chainsaws and generators. Local, state and federal responders are on the ground (and in the muck), too, regardless the lies political opportunists are spreading.
Help is there. More is needed. Manna Foodbank distributes to 16 counties in western North Carolina, including the Qualla Boundary (Eastern Cherokee). Their office was devastated. The had to cancel their “Empty Bowls” fundraiser slated for next week. But they’re still helping, distributing food daily food in Asheville. You can help, too. Give at .
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Tupelo Honey Café is there, distributing free meals from its south Asheville location. There were 2,500 scared and hungry folks who went through their buffet line earlier this week. More than a decade ago, our family introduced us to their “new Southern” cuisine, the best of local and regional ingredients with a fresh twist. We still remember the butter whipped with minced candied ginger that transformed cornbread, biscuits and pancakes into something else. Or the toasted pecans, with just a hint of spice, that added counterpoint and crunch to the sweet potato pancakes. These flapjacks were so superb we actually asked for a box to take away what we couldn’t finish!
The cafe now has outlets across the country (even in Omaha), but back home they’ve converted from restaurant to relief center. They’re still there, helping. You can help, too. Donate at .
Way back when we shared the recipe for those pancakes with you gentle readers. We offer it here again, in gratitude for the luxury of a kitchen in which to make breakfast. And in solidarity with the helpers. Make the batter an hour (or up to a day) ahead. Then cook up some of the best pancakes you’ve ever tasted. No lie!
Sweet Potato Pancakes with Spiced Pecans
* 2 ¾ cups all-purpose flour
* 1 teaspoon salt
* 5 tablespoons plus 1½ teaspoons sugar
* ¾ teaspoon baking soda
* 1½ teaspoon baking powder
* 3 cups buttermilk
* 3 large eggs
* 2 tablespoons butter, melted
* 1 large sweet potato, roasted and cooled
* 2 tablespoons Tupelo (or other) honey
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* Spiced Pecans (recipe follows)
In a large bowl, combine the flour, salt, sugar, baking soda and baking powder. In a separate bowl, whisk together the buttermilk, eggs and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans. Serves 5.
Spiced Pecans
* 1 cup pecans, chopped
* 1½ teaspoon butter
* 1½ teaspoon Tupelo (or other) honey
* ¼ teaspoon cayenne pepper
* ¼ teaspoon sea salt
Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool and store in an airtight container. Yield: about 1 cup.
Note: When peaches are in season, the café serves pancakes with peach butter (½ cup peaches, chopped; 2 sticks butter; ¼ cup brown sugar whipped together).
(Source: Tupelo Honey Café).
5 simple and versatile recipes to help transition from summer to fall
As late summer fruits and vegetables begin to disappear, try making one of these simple but still in-season dishes. Many work for breakfast, lunch or dinner.
You can certainly hit the sweet spot with an old-fashioned cobbler or peach crisp, but the fruit is just as tasty in a crunchy parfait.
A secret to making moist chicken in this recipe is to add a little wine to the skillet and cover the skillet with a lid while it finishes cooking.
Cubed deli turkey takes the place of chicken, while cheddar replaces blue cheese in this easy Cobb-inspired salad.
Who doesn’t love a slice of summer fruit bread? As late summer fruit begins to disappear, try making this when peaches are still in season.
Aromatic fresh basil motivates dinner many a night all year long. Shredded over pasta, pureed into vegetable soups, torn on a steak sandwich, chopped in fish salad and raw in tomato salads. We grow so much basil in the garden that I can use it like lettuce.
Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don’t). Contact her at seasonedtotasteljs@gmail.com