Monday, September 29, 2008

welcome, foodies! or, weekend tidbits.

hi, there! a bunch of people are coming over to the almost sustainable kitchen from the foodie blogroll today. it's nice to have you. stick around!

another lovely weekend of food and friends around here. the weather was fantastic, too. august and september are typically warm and dry in these parts. it's supposed to be 87 today. holy cow! better eat my breakfast so i can get out and exercise before it gets too late/hot. i'm a real baby about sweating it out in the sun.

saturday morning's farmer's market haul: strawberries, baby bok choy, a gigantic head of red lettuce, a croissant, summer squash, shelling beans (tongue of fire, i think), tomatoes and red peppers. i'm still reeling from the fact that strawberries and red peppers are available at the same time here. nuts! and they're both good!

i made a new chocolate and peanut better no-bake recipe for a potluck yesterday. these are really rich, and could even be cut smaller. which i rarely advocate. another hint: natural peanut butter doesn't seem to want to "heat until runny." save yourself the trouble if you're using the freshly-ground type.

i seem to have set our camera down somewhere that made sense at the time. ahem. so, it's temporarily out of service. but can i mention that i took that farmer's market croissant from fleur de lis, and we that enjoyed the first taste of my blackberry jam with it? wow. the fresh and punchy blackberry meeting the soft and buttery croissant was just out of this world.

sunday morning, it was whole wheat waffles with strawberries and whipped cream. man, life is good!

wheat waffles
modified from the food network

3 tb melted butter
3/4 cup white flour
3/4 cup wheat flour *** or up to 1 1/4 cups wheat flour to total 1 1/2 cups total
pinch of salt
3 tb sugar
1 1/2 cups milk
2 eggs

preheat waffle maker. i like 'em crispy! sift dry stuff together in big bowl. beat milk and eggs together. add to dry stuff until just combined. stir in melted butter. measure scant 1/2 cup of batter onto waffle iron and cook until steam stops coming out, or your little light turns green, or however your waffle iron works.

i cook all the waffles at once, then reheat as needed by placing them back on the iron for 10-15 seconds. this crisps them back up.

enough for two fairly hungry people. great for sunday mornings before roller derby practice - without the whipped cream.
excuse me if this looks a little funny - blogger is forcing me to learn html on my feet, since it's not behaving very well.


JennDZ - The Leftover Queen said...

Those waffles sound great! So does your farmers market haul!

Welcome to The Foodie Blogroll!

Maris said...

i used to have a waffle machine and NEVER used it. now i love cooking and wish i had one! These sound great, maybe I can modify the recipe into pancakes :)

kelley said...

you can use all whole wheat in pancakes and they won't get too heavy, which normally isn't the case for baked goods. i use alton brown's recipe for whole wheat pancakes.