It’s nothing new and my family has done it since forever: the Sunday Brunch. It’s a great way to get together with friends and family, enjoy some food and each other’s company. For my family, we go to dim sum every Sunday. It is a great tradition! Sometimes it can get annoying because it means getting up early on a Sunday (sometimes after partying), fighting for a parking space and waiting in queue for a table. But nonetheless, it’s always great to eat some good food and see everyone on a weekly basis.
We didn’t do that this Sunday. Conan and I did however, wake up early, trudge through the snow to Starbucks, then trudge through more snow to Sobey’s but it was closed, so we walked around, sat down and had some good conversation. Once the store was open, we grabbed some groceries, headed back home and made some pancakes!
Conan followed the Martha Stewart’s “Best Buttermilk Pancake” recipe and added in some bananas. He does want to say he over-mixed it slightly – fyi y’all!!
MMMMMMMMMMMMMM!!! they were soo good!!! We had it with butter, maple syrup and some homemade blueberry fruit spread. It was really good and definitely hit the spot. I love spending weekends with Conan!!!
Since I’m on a roll with this…what the hey!?
Roasted Chicken with maple-glazed parsnips and carrots
Parsnips & carrots washed, peeled and cut (we cut them into strips)
Pre-heat oven to 375F. Season the chicken thighs with coriander, oregano, salt and pepper. Place in oven.
Toss cut parsnip and carrot in olive oil, sprinkle with salt and pepper and place in oven.
Cook chicken for about 45 minutes, or until fully cooked.
Cook parsnip and carrots until almost cooked, about 20 minutes. Take them out of the oven and brush on some maple syrup and put back into the oven to crisp – about 10 minutes.