Even though it’s February, and even thought the yard smells like the 500 pounds of organic fertilizer that was spread yesterday, the temperature was in the 60s, and the deck and the grill were calling.
For breakfast I settled on pancakes with two different treatments. On the right is a chutney of roasted apples and tomatoes. There is onion and coarsely grated carrot in the chutney, sautéed on the stovetop. The seasoning is cinnamon and cumin, with a bit of brown sugar. On the left is a grilled banana with maple syrup. The pancakes are made from organic sprouted whole wheat flour, milk, olive oil, and baking powder.
I suspect that supper will be cooked on the grill, too.
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