This is the story of Keiko who works in a convenience store. Not only does she work there but she feels like she is part of the convenience store. She's been there for 18 years. She is comfortable in her life but everyone around her is pushing her to be more normal. We hear about why they think she isn't normal and quite honestly they are all pretty mean and judgemental. But, she is delightful. She is obviously on the spectrum because she struggles to understand basic emotion. She takes on the emotion of those around her because she believes that is how to pretend to be normal. It is a wacky book. It made me laugh out loud and also made me a little sad. I wish they would just let her be a convenience store worker and be happy for her. The book is pretty short and it was a perfect for my afternoon walks. I gave it 4 ⭐⭐⭐⭐. And the narrator is fabulous!
I decided to try those souffle pancakes that were all over social media recently. Here is what i would say... super delicious but a bit of work for pancakes! I'm glad I made them but i'll probably stick with the basic pancakes next time.
There are 100's of recipes on Pinterest. Here is the one i used...
Japanese Souffle Pancakes - By Kirbie's Cravings
- 6 tbsp cake flour
- 2 1/2 tbsp skim milk
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
- 3 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
- n a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
- In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
- Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
- Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.
- Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
- Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings
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