A glorious fall weekend and it also happened to be my birthday! On top of that, our daughter was visiting. We spent a few lovely days that included leisurely walks where we caught up on everything while enjoying the fall scenery.

And, we had a wonderful dinner at Champrete, a small cozy French restaurant in Pine Plains, New York.

For my birthday, my husband and daughter gave me a beautiful book of poems by Billy Collins called Musical Tables. The collection features small poems with themes from nature, mortality, music, absurdity and love- all written in a few lines.

My daughter asked if I had made any videos lately playing my recorder in bucolic natural settings. At her suggestion, I decided to include poems from the Billy Collins collection along with musical videos. So, as long as the weather cooperates, the next few blog posts will include a poem and short musical selection! Here is an improvisation made at the idyllic Bear Swamp Pond in Ashfield, MA.

Departure

I wonder-

did you happen

to play something new

on the piano

just before you left

or was it the breeze

from the door

you left open

that turned the page?

from Musical Tables by Billy Collins

On Sunday morning, I was treated to a breakfast with gluten free Johnny Cakes. Made with almond flour and cornmeal, these cakes are light and nutty tasting. Along with scrambled eggs and organic apple/maple chicken sausages and plenty of maple syrup, this was a perfect Birthday brunch! I hope you enjoy making these!

ALMOND CORNMEAL PANCAKES AKA JOHNNYCAKES recipe by Renee Byrd ( from willfrolicforfood.com blog)

Serves 2-3 people

Ingredients

• 1 cup almond meal
• 1 cup yellow cornmeal
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 egg
• 1 1/4 cup almond milk
• 3 tbsp agave (or maple syrup)- I do not add any sweetener
• 2 tbsp melted coconut oil, + more for frying- I used canola oil
• Maple syrup, agave, and almond butter — to serve

Method

1. Heat skillet or griddle to 300’F. Coat with coconut oil.
2. In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle — mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.
3. Serve with almond butter or ghee and your favorite syrup.

Enjoy!

AND: Here is the “Tree of the Week”

STAY WARM AND SAFE!!