Hungry

Vegan blintzes for Helsinki 2017/ Worldcon 75!!

I'm reading lots of Estonian, Finnish, and Swedish fiction these days. Mostly not sff, tho some literary specfic like Mati Unt's Diary of a Blood Donor.  Definitek not written to be a thriller or what if, but a political satire/critique. 

I'm also reading from and about Barbara Deming, feminist, lesbian, CR, and peace movement activist and theorist of nonviolence without a religious focus.  She was born around the same time as Tiptree/Sheldon and Highsmith and started out as a poet and film critic but ended up a direct action activist and nonfiction writer, of memoir and theory.

I don't have much to say about the books.  It's early, and I'm hungry.  I will share the best sourdough pancake/waffle recipes I've found, in pretty extensive testing:  Here. 

http://breadtopia.com/sourdough-waffles-and-pancakes/

Read the comments there if you have questions- lots of good advice.  I sub arrowroot powder (1 Tbsp w 2 Tbsp water) for eggs and soymilk with no problems.

Jackie's sourdough pancakes

3 eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted

Beat eggs in a medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once. Makes 6 servings.

Jon's sourdough waffles

(I sub vegan things and whole wheat,

Heat the following in a pan until the butter is melted and then let cool to room temperature.

4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk

Add the milk-butter mixture to: 9 oz (about a cup or 255g) white starter
1 tsp salt
1 Tbsp (packed) brown sugar
6 oz (about 1 1/2 cups or 170 g) all purpose flour

Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

Preheat your waffle iron for 10-15 minutes. Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

Mmmm.

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