Leftover mashed potatoes happen?! Yes, yes they do. Using my stand mixer to whip the boiled red potatoes made short work of the mashercizing process.
All the kale is gone from the garden; it got eaten by bugs. And now the apartment is filled with ladybugs–where were you a few weeks ago? I also pulled up some tiny beets; clearly the root veggies need more time underground.
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.
I have bloody scrapes on two fingers, a nice purple bruise and cut in one calf, a ruined batch of flapjacks, too much sugar, and a cancelled personal training session.