Grapefruits and Oranges!

The freeze we have had the last couple of days has not been good for the citrus trees. People are picking the fruit to save it. Hardy and Judy thought of us when their neighbor had a surplus, and they brought by a couple of large bags of grapefruit and one of oranges. Judy also brought a couple of nice slices of some sweet bread she had made. We thought about saving them for breakfast, but then decided they'd be great for an afternoon snack. Yum! We'll have plenty of fresh fruit for breakfast for quite some time. Thanks, friends!

Ken has not felt too great today, although the incision is not giving him very much trouble. The side effects of the pain pills are less positive.

I talked with Aunt Iris and Aunt Helene today. Both were doing well. Helene has moved to a place that's only 1/3 mile from the church where she ushers, so she's happy about that.

Couldn't resist posting the pancake recipe we had for brunch. These were delicious, high protein, and lowfat. What more could you ask?

FLUFFY COTTAGE CHEESE PANCAKES

1 c. oatmeal, ground (measure and then grind in food processor or blender--this would yield about 3/4 c. oat flour)
½ t. baking soda
¼ t. salt
3 T. Splenda Granular
¼ t. cinnamon
4 eggs (or 2 eggs and ½ cup egg substitute)
1 c. cottage cheese (lowfat)
1/3 c. skim milk
1 t. vanilla

In a large bowl blend the dry ingredients. In another bowl whisk the wet ingredients. (I used my immersion blender to puree the wet ingredients because I like the cottage cheese smooth). Blend together and let sit for about 20 minutes. Heat a griddle over medium heat (or just slightly lower). Spray with butter flavored spray. Pour 1/4 c. into hot pan and cook until almost dry on the top. If underside gets too brown, turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and cook until the middle is no longer wet. Serve with sugar free maple syrup. Leftover batter can be kept in fridge.
Modified from a recipe by Linda Farnsworth (Marysville, WA).