My Last Hurrah Before Returning to the Salt Mines

My semester schedule starts up for good tomorrow. I'll teach screenprinting (intro and advanced sections) on Monday and Wednesday mornings from 9 - 12 at Long Beach City College and then come back in the evening to teach screenprinting (intro and advanced) and intaglio (intro and advanced) from 6:30 to 9:20 p.m. Both classes are full at 30 students each. This semester, I'll not add any wait listed students although there are more than 20 for the morning class and almost that many for the night class.

On Thursdays, I'll spend the day at Irvine Valley College as an academic advisor. This is something I've done on a part-time basis for many years and I enjoy the one-on-one student contact. It is especially satisfying to meet with students interested in becoming artists.

So, since today is my last official day off, I'm making the most of it! First up, my favorite breakfast- pancakes a la Mark Bittman, who writes The Minimalist column in the food section of the New York Times. I'll print the recipe at the end of the post.

My pancakes, almost ready to eat.

Next, coffee and a slow read of the newspapers.

After that, a visit to our neighborhood farmer's market. I bought two large, beautiful Asian pears. (TIP: The vendor suggested this home remedy: scoop out some of the pulp from the top of an Asian pear and fill it with honey. Boil it in water for 30 - 45 minutes. The resulting tea will be soothing to sore throats.)

Next, a couple of quick errands with Joe and some last minute class preps. (But these don't count as "last hurrah" activities.)

Next, some chips and salsa while watching football. (At this moment, Arizona-24, Green Bay Packers -10.)

Later, pizza for dinner! (Yes, this day isn't my best in terms of healthy eating.) And we'll probably watch one of our netflix finds, an episode of Rebus, a BBC detective series.

Our favorite pizza: DiGiorno.

Nice day! A bit slovenly, but a great way to finish my vacation and get motivated for the new semester. I'll be ready for a fresh start in the morning.

________

Mark Bittman's Light, Fluffy and Rich Pancakes

1 cup ricotta or cottage cheese

1 cup sour cream or plain yogurt

3 eggs, separated

1/2 teaspoon baking soda

1 cup all-purpose flour

dash of salt

1 tablespoon sugar

2 tablespoons lemon juice

2 teaspoons grated lemon zest

Butter or grapeseed or other neutral oil as needed.

Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.

Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

Add about a tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately. Yield: four servings.