For a single serving, grate half a zucchini (using that big holed grater you never had a use for) and about 1/4 cup or less cheddar cheese. Finely chop one green onion. Shake dill weed in as though dill weed was only created for this purpose – which it was! Add a bit of salt and pepper. Mix in one raw egg. Add 1 TBSP of flour and cook on a 350 griddle until done. Yummy! Needs no butter or other additions.
In the back is a grapefruit/pomegranate frappe. I tossed some ice cubes in my magic bullet and half a grapefruit. Added about 1/4 cup of pomegranate juice and blended the heck out of it. It’s pulpy because I don’t strain it – but it’s tasty.