We stayed in an alpine hut over the weekend, and the kids did some skiing. I loved the shape of the mountains. I spent quite a lot of time staring at those outlines (I'm not a skiier, but I liked knitting and watching.)
I was thinking that some home baking would have been a good idea, but I ran out of time before we left. So I had to make amends upon our return- above we have flapjack, which is the current lunchbox favourite around here. I think flapjacks are also a kind of American pancake, but my Mum would always make us this oaty version in a giant roasting pan, and we would carve chunks of it for our lunchboxes or to give to the hungry farm workers when they were having a break from haymaking. It seems healthy, what with all those oats and all, but actually it is a bit of a homage to butter and sugar (or golden syrup, really.) I use this recipe, but take care to cook the butter mixture for about ten minutes or longer, until it is dark brown in colour, and that results in a firmer end product. Although it's still quite crumbly, in a delicious sort of way.