Waffles for One

I've been wanting to try making waffles for quite a while. The urge usually strikes on quiet mornings when I'm home alone. Buuuut, I always seem to talk myself out of it. "Who's going to eat them all?", "Will this waffle maker from the 60's even work?", "I don't have any buttermilk", "Toast and yogurt is so much easier.." Blah, blah, blah.

But today! Today I told my brain to quiet down and I hauled out the super old Toastermaster Waffle Iron from the back of the cupboard and set to work. I chose this recipe because it had a smaller overall yield and really really positive reviews. I didn't have any buttermilk so I made an excellent substitute with lemon juice - see the link below.

About halfway through making the recipe I saw that I had to whip egg whites and make soft peaks and then gently incorporate them...and I got thinking that maybe this was going to be more effort than it would be worth. I persevered, though, (although it was super easy and totally not a big deal) and I'm quite happy to report that they were most definitely worth it. There is something really special about putting effort into a meal that is just for you and no one else. After all, you've got to love yourself too.

Light & Crisp Buttermilk Waffles   
 Recipe adapted from Fine Cooking

3/4 cup all-purpose flour        
1/4 cup cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk (substitute)
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1 tsp. vanilla extract 

Instructions:
Pre-heat the oven to 200°F and turn on your waffle iron.

Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a liquid measuring cup. Add the egg yolk and set aside.

In another bowl, beat the egg white to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a rubber spatula just until incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and browned. Every waffle maker is a bit different so experiment with the temperature and amount of batter to add until you get it right. Put the cooked waffles in the oven, directly on the rack to keep it warm and crisp (don't stack them). Repeat with the remaining batter, holding the waffles in the oven. When all the waffles are all cooked serve immediately with all your favourite toppings. Hard to go wrong with powdered sugar & peaches.

Favourite Music Pairing: Ella Fitzgerald, I've Got a Crush on You  =)

**Even though I made a smaller batch, I ended up with about 10 extra waffles. I know they don't keep well so I am freezing them. I've read online that they freeze really well for 1-2 months and are easy to reheat in the toaster. Suh-weeeet!

Europe 2013 - A Photographic Sample

Well, Jenae & I have been home for about a month and a half and I haven't shared any pictures from our trip on this blog yet. It would be cruel and unusual punishment to post anywhere near all of our pictures....as we took well over 5000 of them. This first post covers the first two weeks of our trip and is very, very condensed. Enjoy a few of my favourites =)

By the Brandenburg Gate on our first day!

Watermelon-Lime Freeze

Have you noticed the influx of recipes for watermelon popsicles, lemonade, smoothies, slushies, and sorbet? I have been seeing them ev-er-y-where...all over the internet and in magazines, all summer long! Today I finally said, "Okay, let's do this then if it's such a big deal!" I didn't use one specific recipe for my version of this drink but tried to draw inspiration from the many, many ones I'd seen. Regardless, it's reaaaaally simple. I'm talking 3 ingredients.

I was surprised at how well watermelon blends; I kind of expected it to be a watery mess of pink pulp. The secret, I feel, is to freeze the watermelon in chunks. This gives the drink it's cold, frosty nature, but also eliminates the need for ice cubes, which will dilute the more subtle flavour of the melon. So, have these frozen ahead of time and the drink will come together super quick. You will also need lemon-lime soda & one lime. I felt the drink was sweet enough, but you could add agave or simple syrup if you wanted.

We enjoyed these on a sunny afternoon - a perfect accompaniment to a plate of sliced watermelon or a barbecue. Wouldn't it also be lovely on it's own while sunbathing or reading a book outside? Definitely yes. Can you believe it's almost September? Fastest summer of my life! Pretty soon it'll be Pumpkin Spice Lattes instead of cold, fruity drinks so make some while you still can!



Watermelon-Lime Freeze
2 1/2 cups frozen watermelon chunks
1 lime, juiced
1/4 cup (approx.) lemon-lime soda

Instructions:
Add frozen watermelon chunks and lime juice to blender. Add enough soda to combine to preferred consistency. Garnish with watermelon slices or lime wedges - mmm, enjoy! Xo