I cannot think of a recipe I prepare more inconsistently than a pot of spaghetti, yet it is the comfort food of choice when Michael and Paige come home. The recipe is so simple that when Sam and I want spaghetti, he’s in charge of cooking that night.

Prepare a 1 lb package — unless you have a 12 oz package or a 20 oz package — of whole wheat spaghetti or linguine to the directions on the box. Meanwhile, brown a pound of Italian sausage (turkey, pork, no brand preference, but often buy Owens). Pour off any excess grease before adding a jar of spaghetti sauce (we have no brand preference and often buy whatever is on sale — when Emeril’s Vodka sauce was being discontinued, we ate like kings) and heat until its bubbling. At this point, I have been known to add the last of a leftover can of tomatoes or half a zucchini chopped really fine. You get the drift. Drain the noodles and stir them in. Serve with lots of grated parmesan on top.

Somehow it turns out the same every time.

I have fond, though foggy, memories of my mom making a German pancake, or Pfannkuchen, out of The Joy of Cooking, when I was a little girl. Because it used soufflé techniques (separating the eggs and beating the whites) she didn’t make it very often. When she did make it, I think we actually had it as breakfast for dinner.

Yet, as much as I liked it, the German pancake wasn’t part of our family’s cooking rotation for a long time. A souffle was a souffle, and pancakes were pancakes. Then, while living in California, I picked up a cookbook, Trader Joe’s Favorite Sunset Recipes, with a page devoted to Dutch baby pancakes. They used a blender instead of fussing with the eggs, and we were off to the races. About ten years ago, Gourmet came out with a cookbook that has a puffed apple pancake, and that recipe became one of Sam’s favorites.

Being a fan of whole grain cooking and baking, I held out hope when Eating Well finally tried to adapt it. I knew that would be tricky — getting a soufflé-like lift with heavy whole grains. Their adaptation was ok. But it’s a Sunday breakfast, so I usually stick to the white flour recipes, and cut down on the sugar. We made it again this weekend, although, like when I was a girl, it was breakfast for dinner

Apple Dutch Baby

2 apples, cored, peeled, and sliced

1 T. lemon juice

2 T. brown sugar (3 T. if using tart apples)

1 tsp. cinnamon

1/4 tsp. ground cloves

2 T. butter, divided in half

3 eggs

3/4 cup flour

3/4 cup milk

Preheat oven to 425 F. Put a 9-inch cast iron skillet in oven to preheat with 1 T. of the butter. Toss the apple slices with lemon juice, sugar and spices. Meanwhile, in another skillet melt the remaining butter and saute the apples for 3-4 minutes, until they begin to soften. Put the eggs in the blender and whirl at high speed for 1 minute. Drizzle in the milk with the motor running, then the flour. Remove the skillet from the over, pour in the batter, ladle the apples and their juices over the top. Bake for 15-20 minutes. It will rise beautifully and become golden brown. Serve immediately with a squeeze of lemon juice and sprinkle of powdered sugar (my preference) or with maple syrup (Sam’s).

Some of the best recipes are wickedly simple. This a nice one for rainy days in Texas, too.

2 potatoes

1 tablespoon butter

1 tablespoon olive oil

salt and pepper

Peel and shred the potatoes. Blot dry on two or three paper towels.

Meanwhile, heat 8 inch cast iron skillet on the floor of a 425 degree oven, preferably on top of a pizza stone. When the pan is hot, add the butter and oil, swirling until the butter is melted.

Spread the potatoes. Should be about 1/2 inch thick. Sprinkle with salt and pepper.

Place in oven and roast until brown on the bottom, about 5-10 minutes. Flip and continue til brown on both sides.

Serve hot.