In my four and a half years of residency in the US and six years of marriage to Christie, I have learned that my wife makes excellent pancakes of many different varieties, born of many years' experience. Until my permanent arrival here, I had considered pancakes to be a dessert - enjoyed rarely, usually on special occasions and sometimes with alcohol, orange sauce and flame.
My first adaptation was accepting that pancakes could be included in the savoury items of meals, with bacon, ham and eggs - in any variety, with syrup or salsa even. I have been subjected to Mickey Mouse and other animal shapes and not being one to play with my food, these passed with scant comment.
I was quickly educated that the entre was in fact the main course, not, as I was used to, the snack between the soup and the main course served on a smaller than dinner plate. In other words, I could expect entres to be a filling challenge and not just an intermediate filler.
Cultural differences aside, and getting past images of under-nourished Americans visiting Australia, surviving on scant entres, I came to accept pancakes, large and small, with various decorations and trimmings as part of my new life. I have even adapted to tissue-thin bacon, having been brought up where thick-cut bacon was a substantial meal moreso when served with sausage, eggs and onions,and it could even survive a barbeque hot plate.
In our annual review of personal health and dietary practices (that is , suvival issues at our place), Christie has decided to cut back on pancakes. She still makes the same amount, but the extra gets served up on my plate.
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