I think we should post a bunch of risque limericks so that people can see it is possible to post here.  Yes?  haha  …. start with the base end of Maslow’s hierarchy of needs.  First we need our procreation and physical needs fulfilled, says Maslow (But Erik Erickson disagreed!)

So, limericks following:

A painter, who lived in Great Britain,
Interrupted two girls with their knitting,
He said, with a sigh,
That park bench–well I,
Just painted it, right where you’re sitting.

Is it me or the nature of money,
That’s odd and particularly funny.
But when I have dough,
It goes quickly, you know,
And seeps out of my pockets like honey.

Did you know there is a concerto for naughty limericks?  Concerto for Orchestra No. 1, Naughty Limericks

I have such stories about meatballs.  Having grown up on a farm with family in the meat business, we always had top quality ground beef on hand.  We made those things for everything!  Just a pan full in the oven, and we went everywhere (not too many restaurants where we traveled and we often took road food with).  A sandwich in one hand and even a cold meatball in the other, and that could keep the kids from whining.  (Yeah, I was the eldest and had reponsibilities! ha!)

My family in law are Swedish, so, all they knew about meatballs was Swedish meatballs.  For them, a meatball did not exist if it was not a Swedish meatball.  So, the parents-in-law got older and I inherited the job of making Swedish food and of course, I had never seen a Swedish meatball.  So, I just made some, and the family story went that I made the best Swedish meatballs ever!  I just left those perceptions as it was too hard to change them.  Those were African meatballs and they had never seen a Swede.

It won’t end.  For many years, it won’t end.

https://www.youtube.com/watch?v=V2YGdDbZpSg

If there is any world food, it must be meatballs and also then pancakes.  Every country, every region and every housewife has their way of doing meatballs and pancakes.  There must be thousands of types of pancakes.  Pan Cake, so every flatbread in the world, even Ethiopian injera made with teff flour and acts as both plate and utensil, with all the fillings dotted on the big injera, is a pancake.

So pancake is a base that can be used for savory dishes and of course sweet.

It is also one of those dishes that can be spectacular and a marvelous and sweet and a soft delicious thing.  Think of classical Crepe Suzette, served flaming with Grand Marnier and often served with some orange sauce and cream cheese, or icecream.

French crepes are my favorite pancakes.  US pancakes are not pancakes, they are more flapjacks (the Brit terminology).  But, I love all pancakes.  These are good, simple and joyful.

We would make a bunch of these (without sugar) during sleepy farm evenings, layer them with saucy and tasty ground beef, pour a cheese sauce over the top, and pop them in the oven to brown it all.  Cool a bit, serve cut in slices and eat with a green salad.  No, pancake certainly is not only for breakfast.

We would also mix up some cinnamon in the sugar, sprinkle some over as the pancakes came out of the pan and cover, for the heat to melt the cinnamon sugar.  At the end of all of that, roll em up and eat with melted self-made sugar and cinnamon sauce.  I thought the farmboys were visiting me, but they were really visiting the house where pancakes were being made.

Where I come from, they have pancake machines, that can produce something like 30 pancakes (square ones) in a short period of time and every cattle auction or church gathering could not be complete without pancakes.

Many types of flours can be used.  But here is a very quick pancake for you that is very different and very tasty.

2 ripe bananas, overripe is good

2 tablespoons of peanut butter, not the sugared stuff

2 medium eggs or one large one

Mix together with a fork.  Don’t mix to death and it is fine if bits of banana are still not smashed in fully.  But the egg and the peanut butter should be mixed well.

A hot pan, with a little ghee or oil, (the pan needs to be hot, so, too hot for butter as it will burn), spoon them in about 8 cm rounds and fry one side, until you see bubbles on the top, turn around and cook the other side.  Don’t cook to death.

Have with berries, fruit, soft cheese … as you like.

Buckwheat is a great flour for pancakes.  How about Brie cheese, bacon and fresh grapes, buckwheat pancakes.

And then we have to touch eastern tastes … Scallion Pancakes

This is the one I want to try next.  Moroccan Semolina Pancakes – https://www.lavenderandmacarons.com/moroccan-semolina-pancakes-vegan-baghrir/

And we have not even touched the world of pancakes.  There are beautiful pancakes done with oat flour and a million more.  My next career .. a pancake expert.  Imagine what Smoothie will say about that lol.  (Teeheee … she is only a pancake expert!)

This is so my thing Larch .. Food, not only as sustenance but as beauty and as art and as health.

My tip for the day .. cook as little as possible!   Cut the sugar, cut the wheat, unless it is well made into well-fermented bread.

Grains must be fermented, and corn must be nixtamalized. https://en.wikipedia.org/wiki/Nixtamalization and https://www.fermentingforfoodies.com/fermented-cornmeal/

Eat meat with green veg, not with potatoes and starches.

Let me get my mind to go in this direction and I’ll talk way too long and too much.