You’re going to want waffles in 12 hours, right?


I ate a Liege Waffle from a food truck at a festival a few weeks ago. Oh my gosh! Rich, and sweet, with little nuggets of pearled sugar. I only had enough tickets to get a plain one (By the way, I hate the tickets at a festival thing- you have to stand in line for tickets, then stand in line for food, then you have either too many, or not enough.) But even the plain one was delicious.
It made me want to research the whole Belgian Yeast-raised waffle deal. I went to Smitten Kitchen  and the scary thing was just how much fat these things have. I’m not against fat, if you can take it, but we’ve got some health issues around here. Pancreas don’t care if it’s butter, or coconut oil, or crude oil, too much is too much. These recipes call for (full stick?) of butter. Ummmm…that winds up being more than Kate’s allotment for the whole day in one waffle.

mmmm...waffles

mmmm…waffles

Now, I have played with fat reduction and replacements in baked goods- apple sauce makes waffles a bit too sticky, so I decided to try pumpkin. And as long as the waffles are orange…why not add pumpkin pie spice? The pumpkin adds moisture and replaces some of the fat- notice that these are low fat, not non. You could use egg whites, and no butter at all. We tried one batch that way with apple sauce, and they were disappointing. I mean, we still ate them, but if you are standing over a waffle iron, you want something worth your time.
The ingredient that has me stumped in these recipes is the pearled sugar- it was in the festival waffles from the waffle truck, but it is not a pantry staple for me. Maybe it should be… anyone know where to get it?
So, the set up the night before, is to make a sour dough, essentially. I have done sourdough before, with a jar on the counter, then in the fridge, then you periodically make a loaf of bread…I have gotten off the sourdough treadmill, honestly. My kids don’t like sourdough bread much, and I don’t like it enough to have a loaf every week. But a facebook comment from a friend who makes sourdough waffles made me think about getting back on the treadmill- I wouldn’t have to make bread every week, I could do waffles, or pancakes… that’s another blog post.

Lowfat Pumpkin Waffles
1/4 cup warm water
packet yeast
1 cup milk
1 cup flour
2 tablespoons butter, melted, then cooled
1 tablespoon turbinado sugar
1/4 cup canned pumpkin ( I used the kind with pie spice mixed in already)
2 teaspoons baking powder
Bloom the yeast in the warm water, stir in the milk, butter and the flour. Let rise overnight (or during the day- brinner, am I right?)  When ready to make waffles, beat an egg, add the baking powder, egg and pumpkin to the flour, yeast and milk mixture. The batter will be pretty runny. Cook according to your waffle iron directions. I love these topped with peanut butter and apricot preserves, the kids eat with syrup, obviously.

(does anyone know where to get the pearled sugar? the interwebs tell me Ikea has it, but I really don’t want to go all the way to Ikea for sugar?)

Edited to add: scouts report (no, really, actual scouts, like they have uniforms and everything) that the Ikea south of Denver (is it technically the town of Superior?) does not have pearled sugar. Any ideas?

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The Blizzard Bag


We have had some flooding in our area- my house is presently dry, and on high enough ground that we are likely to be fine, but it made me think again about being prepared.Image

Several years ago, there was a blizzard, and one of DH’s colleagues stayed over with us, so she didn’t have to drive all the way home.  I was scrounging for a new toothbrush for her, and she told me she didn’t need it, she always had an overnight bag in her car, just for situations like this.  At the time, I thought it was crazy, but honestly, it is just smart.

Last winter, we had some health problems entailing ovenights at Children’s Hospital.  The first time, there were frenzied phone calls, requesting contact solution, and clean socks.  I remember DH walking into the room proudly, after a trip to the neighborhood drugstore, with a travel sized bottle of “extra volume” shampoo.  Anyone who knows Kate or me IRL knows that the last thing we need is “extra volume.”

So,  I pushed down my sense of denial, and when we got home, I bought a small messenger’s bag at the thrift store, put in a change of clothes, filled a ziplock bag with toiletries, and packed the whole thing into the car.  Now, I’m  ready for blizzard, an flood, or another trip to the hospital.

Chili Peppers- you can grow that!


It’s salsa season here in the west. Around here, the trucks from New Mexico are parking at the farmer’s markets, or in random parking lots, setting up propane roasters, and the air smells like home. Not the home where I grew up- I don’t have childhood memories of this scent. It’s the home I want to be.

Meet Big Jim- about 8 inches long and full of fun.

Meet Big Jim- about 8 inches long and full of fun.

You can grow your own chilis, you know. And roast them on the grill

.My mistakes with chilis in the past has been not enough space, and not enough water, and not enough sun. In the past I have always crammed them in with the tomatoes, because when you come home from the nursery, they are all little tiny. The poor chilis would get crowded out and shaded out by their neighbors.

This year, I came home with two plants, “New Mexico Big JIm” and “Jalapeno” and actually gave them some space, in the small veggie bed by the back door. Three years ago, I put two tomato plants and two peppers in that 6 square foot space, and by July, the tomatoes had swallowed up the peppers, and I almost forgot I had planted them.

This year, they have space to stretch out, nice deep soil (I’ve been adding organic matter to this bed obsessively- leaves, compost, coffee grounds), and they are amazing. The “Big Jim” is aptly named- about the same flavor as a Serrano, not too hot. I think their highest purpose would be to be stuffed with cheese, and fried, but probably we’ll just roast them and put them in quesadillas.  The jalapenos are just hot- I like them in a nice salsa fresca- tomatoes, onions, chilis, cilantro, all chopped up with a squeeze of lime, and scooped up with chips. Don’t freeze it, don’t can it, just get it while it’s hot.

You can grow that.

Amazing what you find in the basement


We have spent a couple of days rearranging the playroom in the basement, finding new homes for spiders, purging some old toys and moving furniture.  In the midst of cleaning up, I came across a quilt I started more than a year ago, worked on handquilting, then when I messed up I just gave up on it, apparently.

I looked at it to see what the mistake was, and it involved ripping out a couple of inches of stitches, then smoothing out the backing, then restitching. Seriously, like ten minutes of backtracking.  So, suddenly, I had an almost finished quilt.

 I brought it upstairs, and worked on it a little on Sunday night, and a lot today, and I think I can finish it tonight, and bind it sometime this week. New quilt for the guest room. woot.Image