Since I’ve gotten into food photography, I’ve been obsessed with tall stacks of fluffy pancakes. I have a fantasy of tucking a napkin in my shirt, shutting my phone off, taking my best fork and digging into my own personal tower of pancakes with syrup oozing down the sides.
I have attempted to assemble a stack of pancakes many times before. Usually my pancake towers are frankly frightening. Misshapen and wobbly pancake towers no more because I am happy to announce I finally found a recipe that makes the most deliciously fluffy and moist pancake that is perfect for stacking.
Today was one of those mornings I sleepily crawled back in my bed when Maya went down for her nap. Most often I use that time to work or clean myself and the house but today the sheets looked perfectly and comfortably crumpled as the sunlight peeked through my blinds, beautifully lighting up my pillow calling my head to that sunny place. I fell asleep instantly and was in that zone when you come in and out of the nap but blissfully fall back to sleep as you snuggle deeper into the bed.
A nap can be a beautiful thing.
Zucchini can be a beautiful thing.
Breaded and baked and paired with a delicious dipping sauce zucchini can take on a whole new identity.