What a day! From making waffles during a relaxed morning, to a deeply enjoyable 5 mile walk with Sarah and Mark, to cutting up veggies for my contribution to Alex’s family Thanksgiving to now being so full of delicious food that even the sight of more of seems incredibly unappealing, it has been a truly enjoyable day.
To help illustrate these events here are the photos to prove it:
And just in case you were wondering about those waffles, here’s the recipe (courtesy of the wonderful Becca who got them from one of her many cookbooks).
Amazing Overnight (Quinoa) Waffles
2 cups all-purpose flour
1 t yeast
3 T sugar
1/2 t salt
2 c milk
6 T unsalted butter
1 large egg
1 1/2 c cooked quinoa
1) Combine the flour, yeast, sugar, and salt in a medium-sized bowl. Add the milk, and whisk until blended. Cover the bowl tightly with plastic wrap, and let stand overnight at room temperature.
2) In the morning, preheat the waffle iron and melt the butter. Beat the egg in a small, separate bowl, then beat it into the batter along with the melted butter. Add the quinoa.
3) Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, and rub on a little butter. Add just enough batter to cover the cooking surface–approximately 2/3 cup for each waffle.
4) Cook 2-3 minutes, depending on your waffle iron. Don’t overbake–you want it crisp and brown but not too dark. It’s okay to peek.
5) Serve hot with your chosen toppings. (I recommend the odd, but delicious combo of maple syrup, plain yogurt, peanut butter and perhaps part of a banana)