When I was growing up on rare occasions my mother would make pancakes for dinner. This was an incredible treat and felt like being on vacation in the middle of the week. Although she made different sorts — including potato pancakes which I will write about another time — my favorites were made with buttermilk. This particular kind of pancake was referred to as “Finnish”; although that name referred to our family heritage, at the time it sounded as luxurious as having breakfast for dinner actually was. Many years later, my mother’s recipe is alive and well as part of my comfort food collection. Continue reading
There’s something about spaghetti for breakfast – or eating the crusts of homemade pizza in the morning for that matter – that remind me of countless carefree summer days living along the coast of Naples. When I was younger, my mother’s best friend and everyday espresso partner taught her how to make use of leftover spaghetti by baking a simple frittata. The following recipe is the perfect example of how southern Italians make something delicious out of a handful of seemingly unimportant surplus ingredients.
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