Is anyone else bored of logging on to Facebook and being bombarded by a million people spewing their political opinions? Ever since the debates last night, I've been avoiding Facebook like the plague. As some of you know, I live in Northern Virginia, right outside of Washington, DC. I don't know if people argue about politics this much in other areas of the country, but here it's constant personal attacks, "fact" regurgitating, and mudslinging.
Obviously, I have opinions. I'm not going to talk about them here because a) no one cares, and b) I don't want the 50% of you who disagree with me to hate me, or think that voting the way I do is equivalent to some kind of character flaw. I sometimes wonder if the people who post inflammatory statuses honestly think that they will change the mind of the opposing side. Facebook has been around for 8 of my 10 legal voting years, and so far I haven't been swayed to change my political affiliation by what some wannabe pundit posts as their status. I respect people's right to share whatever they want on Facebook, but that doesn't mean I won't be annoyed by it. I think certain topics are just best kept private.
I go on Facebook for the following reasons:
1) Cat videos
2) Pictures of babies
3) Stories about drunken shenanigans
4) To find out where happy hour is taking place
5) To stalk people from high school and judge their choices in life
I do not go on Facebook:
1) To be told that I'm immoral or stupid for supporting a particular candidate.
I'm probably just as bad as the people I'm complaining about for even posting this rant. Can we talk about pancakes now? That's something we can all agree on, right? I hope so, because these are freakin' delicious. When I took my first bite of these, it was like biting into the warmest, moistest, slice of pumpkin bread ever. With most pumpkin-flavored foods, you tend to taste the fall spices more than the actual pumpkin. With these, you have a bold pumpkin flavor, plus an additional kick of flavor from the cinnamon, nutmeg, ginger, and cloves. I served these with just maple syrup, but I think they'd also be delicious with a cinnamon spiked whipped cream!
What you'll need:
1 1/4 cups all-purpose flour
2 tablespoons packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg, lightly beaten
2 tablespoons salted butter, melted
Additional butter or canola oil for greasing the skillet
Preheat the oven to 200 degrees, and place a foil-lined pie plate inside. As you cook the pancakes, place them in the pie plate to keep warm.
In a medium bowl, whisk together flour, sugar, baking powder, salt, and spices. In a large liquid measuring cup, stir together the milk, pumpkin, egg, and butter. Add the wet ingredients to the dry, and whisk together until just combined. Some lumps should remain - don't over-mix or your pancakes will be tough!
In a large greased skillet over medium heat, drop batter in 1/3 cup portions. Cook the first side, and when bubbles start to form on the top surface, flip them over and cook for about a minute more. Transfer to the oven and repeat with remaining batter.
Source: Adapted from Martha Stewart