Not much is new around here. Last weekend we hiked at my husband’s stepfather’s family property and we just returned from camping at said property this weekend.
Pants and Pomely had fun!
Like last post, this post also contains two variations on the same recipe.
My grandparents helped TC and me get a nice waffle iron, “one that flips,” as TC specified.
Previous waffle recipes I have made did not turn out well. There were mitigating factors: too much liquid, not enough liquid, the dynamics of small pans, the problems of converting traditional recipes to vegan and gluten-free. Also, the iron I had until I moved West was drenched with a peculiar sadness; it was never truly “mine.”
Nevertheless, waffles, with all their nooks and crannies, hold memories. Ownie Mom made chocolate waffles on various occasions and gave us a bag of “chocolate waffle mix” for when my cousins and I went to the OBX with our grandparents. I remember my grandmother soldiering through making vegan waffles for me when I became vegan (the recipe isn’t even listed here, it was that terrible and goopy of a recipe I pulled from some website). My grandparents also introduced me to the concept of ice cream and waffles. When I visited my bro Jamz in Arlington in March 2011, we made “tofu and waffles.” After I became gluten-free in May 2011, I often bought Nature’s Path gluten-free waffles with the Whole Foods coupons during the summer of 2011. It was then I discovered the “waffle grilled cheeze” breakfast sammich with two waffles and Daiya in the middle.
Cornbread, cornbread, always will be mine…
Yeah, that was an attempt to play on And One’s “Military Fashion Show.” “Girlfriend’s girlfriends never could be mine,” girlfriend = GF, GF also = gluten-free, get it?
I made so much cornbread (like, a batch a week) when I first became gluten-free in 2011. My recipe then was heavily fruit-based, though I’ve made other variations since, including applesauce-really-fast, basil-beer, and blueberry.