Pickles par excellent now with Pictures

This is a recipe for refrigerator pickles, which is to say that they are not "proper" fermented pickles.

I make small batches, say for one to two large cucumbers or half of a cauliflower head.

Hardware:
Glass or non-reactive containers with a top you can seal
Sharp chef's knife
Cutting Board

Software:
Target "pickle" vegetation (I stick with cucumbers or cauliflower, other options include radishes, broccoli, peppers, and leeks, I don't mix target vegetation in any one batch)
Garlic, several cloves (at least 3-5, if not more)
Whole Peppercorns
Kosher or pickling salt (don't use table salt it won't taste right and we have little need to worry any longer about hyperthyroidism)
Turbinado Sugar
Heinz White Vinegar (Don't go cheap, buy the good stuff!)

Procedure:

Wash and peel the cucumbers, though leave a few strips of skin on, that will help keep the cucumber slices somewhat rigid)
Smash and roughly chop garlic, leave a few big chunks that you can eat once they've pickled
Put at least a good handful of peppercorns in the bowl, then the cucumber slices, then the garlic.
Pour in vinegar, season with several really healthy pinches of salt (don't be bashful) and a reasonable tablespoon of sugar (which helps balance out the acidity of the vinegar on your palate)

Seal and give the bowl a good shake and place in the refrigerator.

Taste test after about 48 hours, you'll probably want to put in a bit more salt, garlic and top off the vinegar. You can also add some freshly grated pepper. The batch starts to taste quite good after about 72 hours.

When you finish eating a batch, pour off about half of the brine and repeat the procedure. You'll usually get about 3 batches before you need to start over (the peppers and garlic have given their all and the vinegar is just tired).

Variations:
For a hot batch add finely chopped and smashed chiles (especially the seeds).
Other additions include shallots, onions (which can also be the "pickle"), fennel tops, and pungent herbs

In any case, there is no secret, its just a simple, flexible recipe, the two keys are the vinegar and lots of kosher salt (that's what weakens the cell walls of the target and allows in the brine - if you skimp on the salt you'll get vinegary cucumbers, not pickles).

Pancakes, ah-ha!

I am quite the fan of Alton Brown, so i'll use his style of recipe presentation.

This is the basic recipe, it will feed 2-3 people, plan on doubling everything when you cook at 2AM.

Hardware:
Two large metal or glass bowls
One large cast-iron skillet or pan (you can also use a non-stick pan, but frankly they won't taste as good)

Software:
1 cup of flour (I use a combination of 50%/50% whole wheat and AP flour most of the time and buy some decent stuff, the price difference in small but the quality is not)

2 teaspoons of Baking Powder (use aluminum free - it's better for you and buy some regularly, because it loses its "umpff" after a while)

1/2 teaspoon of salt (I use kosher salt, and since it's is quite granular I'll use a heaping 1/2 teaspoon or grind the salt in a mortar and pestle)

2 tablespoons of sugar (I use natural turbinado sugar - it tastes better)

1 decent sized egg (as fresh as possible - if you can get organic/cage-free/free range they'll taste better and you'll get a better lift)

1 cup of half-and-half. (Those of you worried about the fat shouldn't be eating pancakes at two in the morning)

A dash of cooking oil (canola or corn oil, don't use anything with a strong flavor)

Butter (for the skillet)

1. Heat the skillet to medium
2. Place dry ingredients in one bowl, whisk to combine
3. Combine wet ingredients in the other bowl. In the immortal words of Devo, "Whip it Good", until you get a good froth
4. Pour the wet ingredients into the dry (make a little depression in the middle first) and fold/stir to combine. You do not want to work out every lump, if you do the pancakes will be thin and kinda chewy). Let it be a little lumpy.
5. Melt butter on the griddle, turn heat down to low (for cast iron) and wait for butter to just turn brown.
6. Pour batter onto griddle, giving yourself enough room to work around each young pancake. The first side always takes longer to cook than the second. If you intend to add chocolate chips, berries and the like, do so after you have poured them onto the pan rather than mixing them into the batter.

If you are cooking for a group, grab a bowl and two tea towels, place one towel on the bottom of the bowl, and place the other over the top of the pancakes as they come off of the griddle so you can serve everything at once.

Serve and enjoy!