on the menu: waffles & jam

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OK, here’s what you do:

1. Make waffles

2. Top your waffle generously with jam (I highly recommend this: Ficsher & Wieser Amaretto Peach Pecan. So, so delicious. Other possibilities: strawberry rhubarb, plum, sour cherry…or, you know, nutella)

3. Add a small mountain of berries

4. Douse with warm maple syrup – the real stuff only, and the darker the better

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5. Try not to eat too fast

[Good luck with that.]

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on the menu: hazelnut waffles

I’ve been going to town with my waffle iron. This batch has some hazelnut syrup mixed in for a bit of nutty interest and half of the vegetable oil replaced with coconut oil. The best waffles yet.

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It took me months to break out the waffle iron (I was imagining it as prohibitively time consuming in my mind, the making of waffles) but now that it’s out, I’m on a roll. It doesn’t take long at all to make waffles! The format is ripe for experimentation. Next up: spelt flour.

There’s something obscurely satisfying about using a square waffle iron to make round waffles. Why did I not get the round waffle iron, you may wonder, which was after all quite a bit less expensive, and already round?

Well. I did not want it.

It’s no use trying to understand the labyrinthine workings of my peculiar heart.

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This plate is a lovely one from Royal Copenhagen.

Ah. I love breakfast.

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