Cooking with Altitude

“Wow, these are the best pancakes you’ve ever made”, Al comments.  He wonders what I’ve done differently or if this is a new recipe.  “It’s not the recipe, hon.  It’s the altitude”, I respond.  Altitude, or lack there of I’m thinking.  You see, Al made that comment while we were camped in Death Valley…. at sea level.  We live in Colorado, 5000+ feet in elevation.   Baking or cooking at these higher elevations can require modifications or tweaking to many recipes.

I have to agree with Al.  The pancakes were delish.  They had a thick, fluffy texture.  Usually they are a bit thinner and denser, thanks to the high altitude.  Nonetheless, we always enjoy these yummy pancakes.  It’s just sometimes they turn out better than other times.

I found this great pancake recipe on the Food Network website.  I’ve made them with white flour, as well as with wheat flour.  It’s merely a personal preference.


  • dry ingredients:                                      wet ingredients:
  • 1 1/2 cups flour                                      2 large eggs
  • 3 tablespoons sugar                              1 1/4 cup milk
  • 1 tablespoon baking powder                 1 teaspoon vanilla extract
  • pinch of salt                                           3 tablespoons melted butter
Fresh Fruit
Fresh Fruit (Photo credit: fensterbme)

Mix dry ingredients in large mixing bowl.  Mix wet ingredients in medium bowl.  Add the wet ingredients to the dry.  Mix until combined.

At this point I add 3/4 cup of chopped walnuts and a cup or two of fruit….blueberries, strawberries, or other berries.  I like to keep bags of frozen fruit in the freezer for those times we’re camped in the middle of nowhere, and Death Valley would constitute as the middle of no where.  No farmers market here.

Ladle batter onto a large heated skillet.  Flipping once.  Serve topped with sliced bananas and warm maple syrup……….yum  🙂

What’s for dinner?

What to fix for dinner?  This past week has presented some emotional challenges and the last thing on my mind has been fixing meals.  I search for inspiration.  I’m a big fan of the Food Network and Cooking Channel and thus go to their websites regularly for ideas.

I’m lost today.  I’m in a funk.  The computer screen just stares back at me.  My husband comes in the room and after a short chat, he crosses the room and hands me a couple of cookbooks.  “Perhaps these might help”, he lovingly says.  I glance at the books and smirk.  This smirk leads to an enlightening conversation between Al and me.  A discussion on the mass diversity of my/our interests.


Al and I love our outdoor activities, just as most RVers’ do.  We love exploring remote, uncrowded locations.  On the other hand, we enjoy the excitement of a city.  We enjoy the culture and activities that a city has to offer.  Having spent years in the construction industry, I’ve been known to be dressed up, wearing heels and running around a construction site.  I like dressing up but have no trouble getting dirty. I like my hiking books, I like my heels, and I love my flip-flops.

Cover of "The Pioneer Woman Cooks: Recipe...
Cover via Amazon

So back to the two cookbooks Al handed me.  The first is The Pioneer Woman Cooks, By Ree Drummond.  Ree is married, a mother of four, and living on a cattle ranch in Oklahoma.  I’m a follower of her blog and have found many recipe posts to my liking.   She’s what I would refer to as a wholesome, down to earth kind of gal.

Nadia G. on the other hand is at the opposite end of the spectrum.  Nadia also got her start with a blog and has her own show on the cooking channel called Bitchin Kitchen.  My daughter is a huge fan and she and I watch Bitchin Kitchen when we’re together.  Nadia is single, wild, and has a crazy accent.  Nadia vs Ree, talk about polar opposites.

Both Women are amazing cooks.  Both women are extremely talented.  I enjoy Ree’s photography and Nadia’s sense of humor.  Their recipes are also immensely different, thus offering me the diversity I crave.  The diversity I enjoy.

Am I inspired, yet?  Nope, still in that funk, saddened by the events of the week, but we’ll give one of Nadia’s recipes a go…..Fettuccine Rose with Shrimp.  My daughter says it’s delish.  A nice glass of Pinot Grigio should finish things off.  Bon Appetite!


The meal WAS “delish” just as daughter said.  A recipe I can easily make in the RV.  A prerequisite these days.  I even took some pictures.  Oh, what sad pictures. Therefore, until I improve my photo taking ability in this department, I will refrain from sharing the poorly shot photos making the food look barely edible for human consumption.  So, IF ANYONE can offer help or suggestions on Macro or close up photography, I’m all ears.  Unfortunately, I use a point and shoot….gave up the SLR when I gave up film.  🙂