You guys, my keys are still lost but WHO CARES! We have waffles! And not just any waffles, but my new favorites. Rye. Can we please talk about how obsessed I am with all these rye. Even mentioning this right now makes me crave a pastrami sandwich and a cel-ray soda. My love of rye is reeeaaal. I like my rye bread with lots of caraway seeds, by the way. And I like pickles on the side. Lots of them. Have you ever met a person who didn’t like pickles?! I have. They’re not to be trusted.
These rye waffles taste exactly nothing like a pastrami sandwich. They’re very breakfast-ey. The rye gives them a certain earthiness that’s fun to experience bright and early in the morning. The secret-fun-ingredient is ground all-spice. It just chills on the back of your tongue and you’re like, what is that?! It’s pleasant, not overbearing and just delightful, really.
Secret: For the past year I’ve been totally enamored with a certain cookbook. I’ve read it in bed, read it on airplanes, read it standing up in the kitchen and cooked from it over and over again. (Examples here and here.) It’s the dreamiest book about my favorite subject in the entire world. There are no pictures, just words, great words, in fact. And recipes that have all worked for me.
Marion Cunningham’s Breakfast Book is a gem. It’s the little black dress of my kitchen. I use it all the time for inspiration or as a base recipe, adding and subtracting what I like.
This recipe for Marion Cunningham’s Yeasted Waffles is a throwback. Maybe one of the most famous recipes ever. I hesitated whether I should share it with you because, I dunno, it’s everywhere on the internets. But I just love it so hopefully this will be new to one or two of you.
Whenever I thumb through a Martha Stewart Living Magazine or take a trip to the Container Store, it makes me feel like there might be a really crazy, OCD housewife living in me. It excites me. Scares me a little.
But mostly makes me pumped about getting organized, menu planning, labeling everything (with a label maker, of course) and making sure my kids have awesome afternoon snacks post-school day.
This coffee cake situation is what I’d make for those late mornings/early afternoons when I want to invite other ladies (and dudes, too!) over to talk parenting, pro-tips and just talk to another adult for once.
Medjhool dates right now are super dreamy.
If you’ve never had one, I will admit that they can run a little pricey (about $5 a container) but they go A LONG way. I bought a container three days ago and have already used it three ways.
Dates are amber (duh) in color, soft in texture, have almost a caramel-like flavor to them and are loaded with fiber and energy.