Posted by on Feb 2, 2021 | 14 comments

 

 

 

 

 

 

How on earth does that guy SEE his shadow?  I’ve been trying for an hour!

(I’ll bet that few anthros out there remember The Shadow, haha)…

Well, today in February is the big one, or the big TWO, in this  case, haha.

WILL Mr. Groundhog Phil come out and what will he see?

I’m not sure at all that he likes being taken out of his nice warm little house to be the center  of attention and either lauded or lashed for whatever he decides to say!

And who thought this up anyway, the Anti-Groundhog Commission?  Haha, well now you know.  Interesting history, what? Oh, and mama just learned that in France on Chandeleur it is a badger who makes the decision.

All of this started with Greeks and Romans, whose worship of Pan was the excuse for wild and crazy celebrations acknowleding the beginning of spring.

In your dreams.

Spring, I mean, not cavorting with satyrs.  And the Celtic version is St Bridget’s Day, yet another celebration of spring’s arrival and the making of tasty foods.

Let’s hope this winter doesn’t drag on too long.  But, wait minute, where are we going and what are we doing anyway?  Zilch-o.

So I guess a few more days of snuggling up in front of a fire won’t be too bad…and the snuggles that go with it.

Not to mention the pancakes….num, num.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Perfect Crêpes for Chandeleu

I suppose that if Mr. Groundhog could frolic Pan-like with a mate, light a candle and serve crêpes, it would be a perfect day!

1 cup plus 2 tablespoons flour

2 tablespoons sugar

pinch of salt

3 eggs

1 1/2 cups milk

2 tablespoons melted butter

Dash of Cognac

Sift the flour, sugar and salt.  Beat the eggs and milk and stir into the flour until smooth.  Add the melted butter and Cognac and let sit for an hour at room temperature.

Heat a small spoon of butter in a well-seasoned 10″ skillet, and spoon in a soup ladle of crêpe batter and rotate the skillet to cover the bottom of it with a thin layer of batter.  Let cook for 30 seconds or so, watching the edges of the pancake.  When the edges look curly and browned, turn the crêpe and cook on the other side for 30 seconds.  Stack the crêpes on a heated plate until use, or serve each one as it is ready, spreading with caramel, melted bitter chocolate ganache or brown sugar, folding each in half, then in half again to form a quarter circle.

Caramel

Melt 1cup sugar over a medium to low fire.  When the sugar is golden brown, add 1/2 cup heavy cream slowly down the side of the pan, stirring constantly to make the caramel.  You may need a bit more cream, depending on the consistency you want.  The cream must be added slowly as it cools the sugar and hardens it quickly, so you must give it time to warm and blend with the sugar to make a sauce.  This is also delicious over ice cream.

Chocolate ganache

In a heavy pan that fits into another with simmering water over low heat, put 2 bars (8 ounces) of Lindt or Valrhona 85% chocolate, stirring in 1/2 cup heavy cream as it melts. Stir well with a wire whisk, add a pinch of salt, and stir just under very shiny and smooth. Remove from heat and pan of water immediately.

The trick:  If the chocolate becomes heavy and separates, add more warm cream, beating well, until smooth.  You may also add warmed Cognac, little by little, to thin the sauce, but cream is best.