Multi-name, Multi-fame Pancakes {Gluten Free}

As the title implies, this recipe has many names. It's fame has been passed around in my family. Many times I have heard the story of my late Great-grandmother,"Grandma Willow," making silver-dollar size pancakes for her grandsons Mark and Tim. Those boys are now my Uncles and proud grandparents in their own right. I have a fifty-fifty chance of remembering correctly which one would win those pancake eating contests. I do know for sure the recipe I am going to share is an adaptation of Uncle Tim's pancake recipe.
So why not call it Tim's pancake recipe? My dad acquired this dish, and tweaked it, adding more eggs, among other things. The most recent adjustment made it gluten free. Another name for this recipe could also be buttermilk blueberry pancakes. These are not flat, flavorless pancakes. They are hearty, stick-to your-ribs oat pancakes.
Call these pancakes whatever you want, except late for breakfast!
Directions: Mix together

1 ½ cups rolled oats

2 cups buttermilk

Beat in ½ cup Pamela’s Baking and Pancake Mix *be sure there are no lumps*

1 teaspoon sugar

1 teaspoon baking soda

1 teaspoon salt

4 eggs, beaten

2 bananas, mashed

 Fry up on the griddle. 
Yield: Approximately 25. It depends on how large you make the pancakes. My dad's pancakes are more typical in size, not like the silver dollar ones my Great-grandma cooked up so long ago.

Another funny tradition we had, which

The Bureau of Engraving and Printing

I am going to switch from the chronological narrative of my last post in order to discuss the Bureau of Engraving and Printing, or BEP for short.  Their ticket system is not logical, nor is it explained on their website.  It has government planning written all over it! I will spare you our confusing story, and stick to the fundamental facts.

D.C. Gluten Free

The primary focuses of this blog are eating gluten free, and writing, so I am going to combine the two and write about how I ate gluten free in Washington, D.C. I am also going to cover sights we saw, and things I wish I knew beforehand, and generally compile helpful tidbits from books, guides, maps, and websites I used.

We traveled to D.C. on Sunday, and got in to our hotel late in the evening. We stayed in Alexandria, Virginia (not to be confused with Arlington, VA, which is just to the north of Alexandria.)

On Monday, we took advantage of the free shuttle to the Van Dorn Street Metro. Several nearby hotels offer this service to their patrons.

Fried Rice {Gluten Free}

I realize I have been posting mostly dessert recipes, so I am going to post a main dish today. When my mom was describing this meal to someone, she called it “A marriage between Indian and Chinese rice.” The American melting pot would be more accurate! The seasonings are loosely based on Indian Biryani rice, but the dish is not spicy. At all. I have had rice at an actual Indian-family-from-India’s house, and they said they toned down the spices, but my mouth was still burning! There are also fried eggs mixed in this recipe, which is a Chinese thing. We generally refer to it as fried rice. 

Ingredients

1 ½ cups rice

3 cups water

1 carrot

1 teaspoon salt

~1 cup raisins

~2 cups cooked chicken

1-2 beaten eggs

coconut oil

~1 cup frozen peas.

1 teaspoon coriander 

1 teaspoon turmeric

 ½ teaspoon chili powder

¼ teaspoon garlic powder

Directions

Measure 1 ½ cups rice and 3 cups water into a pan, and bring to a boil. 

While it is heating up, peel and slice a carrot. Once the pot is boiling, add the carrot, cover, and simmer for 30 minutes. 

If you don’t have any leftover cooked chicken you can pull out of the fridge, now would be a good time to start cooking some chicken to serve with the rice. For our family of six, we need at least 2 cups. 

When the rice is almost done, fry one or 2 beaten eggs with coconut oil in a large fry pan, and add ~1