Thayer in the Kitchen

  Pumpkin Waffles 3 eggs 1-1/2 cups buttermilk 1/2 oil (I used sunflower oil) 1/2 cup pumpkin puree (canned) 1-1/2 cups whole wheat pastry flour  2 tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1-1/2 teaspoon pumpkin pie spice 1/2 cup coarsely chopped walnut or pecans (optional) You could substitute 1 cup all purpose flour and 1/2 cup whole wheat flour instead of the whole wheat pastry flour if this is what you have available. Mix the eggs, buttermilk, oil, and pumpkin in a bowl. Combine the flour, sugar, baking powder, baking soda, salt and spice blend. Stir the flour mixture and mix into the liquid mix until blended. Do not overmix. Add the nuts if using and blend lightly. Preheat waffle iron. I sprayed the waffle iron, set it for the desired setting and poured in about 1 cup or less of batter. You will have to use the directions for your own waffle iron. I need to spray mine between waffles. I was pressed for time so I did not make t

I found this great salad in my travels through recipe trolling on the web.  There is a salad dressing recipe provided on the web page that I have not tried.  Here is a link to the original recipe which includes a picture: http://thecafesucrefarine.com/2011/07/tricias-delicious-summer-berry-salad/ Large bowl of mixed salad greens or butter leaf lettuce if available 1/2 cup fresh basil leaves, torn if large 1 cup strawberries, sliced 1 cup blueberries 1 cup raspberries 2 scallions (red or green) thinly sliced 1/2 cup blue cheese, chopped or crumbled 1/2-1 cup roasted pecans (recipe below) Pecans 1 cup pecan halves 2 teaspoons sunflower oil 1/2 teaspoon sea salt Preheat oven to 250 degrees.  Combine nuts, oil and salt.  Bake for 35 minutes, stirring occasionally or until deep golden brown.  Check at around 20 minutes to make sure the nuts are not getting too dark.  Remove from oven and cool. Assemble salad and use Annie's Raspberry Vinaigrette or make dressing from t