I have been meaning to do more regular weekly recaps/weekend posts, but August really just got away from me… so that means the first weekend of September is included here too! And scroll for a the delicioius Whole Wheat Buttermilk Waffles!
Let’s do a picture recap –
We went out to an Indian/Nepalese restaurant Namaste, where I managed to take only one very unflattering picture – but not to worry, we’ll be back because it was good and I’ll take some better pictures. Following we headed to another new-to-us brewery – Boxing Bear. I had a sour – not sure why, but it was pink.
The following weekend we went to dinner at Zinc – one of my favorite places for food and good cocktails. We were early enough – ok, insanely early for a Saturday 5:30 and grabbed a seat by the open kitchen. I ordered a gin martini with sparkling wine and lemon, then for dinner a pasta dish with prosciutto and cauliflower – it was certainly not the healthies item on the menu, but was tasty and I split it for leftovers later.
Oh, and dessert was a smores tart! Yum on so many levels – C and I definitely shared.
I’ll interupt the food to bring you all a moment of fitness – hiking! Here are some shots of trails out in the Sandias. C and I try to get in one hike a weekend.
The past weekend we tried another new place – or at least I think it’s relatively new in downtown, Soul and Vine. C ad I shared a cheese plate (which had some of the best accompaniments and sauces) and I had salmon with white polenta, cooked greens, and baby eggplant.
Thanks for lasting through all that! And now for the WAFFLES!! Breakfast is my favorite meal of the day, if I could only eat breakfast foods, I’d be completely happy with life. The summer after I studied abroad I actually ate yogurt and cereal every night for dinner. And I’m still not sick of that combination. Lucky for you all, today is waffles. These are a great staple to add to your breakfast repertoire – wholesome, not from a box, and fluffy.
Makes about 10-12 4″-waffles
- 1 cup whole wheat flour
- 1 cup all- purpose unbleached flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs, separated
- 1/2 cup melted butter
- 1/3 cup sugar (optional)
- 2 cups buttermilk
- 1 tsp vanilla extract
- Preheat your waffle maker – mine doesn’t have temperatures, but set it to a golden brown setting.
- Mix all of the dry ingredients in large bowl, except the sugar and set aside.
- In another large bowl, beat together the egg yolks, melted butter, sugar, buttermilk, and vanilla extract. Gently mix the dry ingredients in to the wet, careful not to over mix.
- In a small bowl, beat the egg whites into stiff peaks. I use a hand egg beater, but you can also use and electric mixer to accomplish ths same task. With a rubber spatula, fold the egg whites into the other batter.
- Pour about a 1/4 cup of batter into each waffle surface and cook until golden brown or your waffle timer light goes off.
- Serve with your choce of topping – I love fruit and honey, so for this occassion I cut up some peaches from our tree and mixed them with honey.
- Waffles can also be kept frozen for a made-at-home toaster waffle. 🙂
Ok, I think I’ll go make some brinner (breakfast-dinner) now….