A while back I suggested we all find a survivor of the last Depression and use them as a guide to getting us through this one. I warned you that, given projected lifespans and the accuracy of actuarial tables, this could be tough to accomplish.
Well, not wanting to leave you high and dry, Crabby has come up with another solution. Find someone who was a teenager during "The Big One", you know W - W - I - I. Those folks had to do more with less than just about any other generation.
Thankfully we here in the Crab Universe have our own in-house expert. Crabby's mom, the Boonsta, after nearly 45 years of living on the East Coast, has taken up residence in Crabby Palace.
The Boonsta's credentials as a food stretcher? Back in the 30's and 40's, she was a teenager living in the "old country". She's got plenty of harrowing stories about trying to survive in a war ravaged country. So, while her move to the American Midwest from the East Coast was traumatic, at least this time she wasn't being chased by a Russian tank.
From time to time I'll be sharing some of the Boonsta's recipes. These "recipes" are born of experience; you won't find them written down anywhere. You made do with what you had, and when you didn't have, you figured something out. It's why there are lots "abouts" in her recipes (about a tablespoon, about a teaspoon if you have any). Things aren't that bad here, yet. But a little preparation can never hurt.
So here's a breakfast staple from Crabby's youth. An apple, an egg, a little flour, a splash of milk, enjoy...
makes 8 small pancakes
1/2 teaspoon sugar
1/4 cup whole milk
3 heaping TBSP flour
1 Apple, peeled & cored, preferably Granny Smith or Cortland
Vegetable oil for frying
Using a fork or small whisk, beat egg with sugar in a medium bowl. Mix in the milk and then the flour.
Coarsely grate the peeled and cored apple. Add the apple to the batter mixture.
You are looking for a thick but pourable consistency, so adjust the flour and milk accordingly.
In a large saute pan, heat about 1/8" worth of oil over medium heat. When hot, add a large tablespoon of the batter mixture and gently fry until golden brown, turning once, approximately 5 - 7 minutes total cooking time.
Allow to cool slightly and serve with fruit preserves or jam.
That's it. A nice twist to the normal pancakes and syrup breakfast. You'd have to pay big money at some fancy hotel in Europe for this flavor. But it takes a lot less cash and time to get it "homemade" at home.
Alright, next time I'm going to post a dessert recipe that would be great for Christmas Eve dinner. I'll warn you though, like all desserts, it's a bit involved, but not too bad. Just remember, you can do it, you can cook.