Weekends and Waffles

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. 

    
    
 I really do live in a gorgeous place. I love and miss the lakes of my childhood, but I think mountains are my favorite. 

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.   

 
Whole Wheat Buttermilke Waffles

Makes about 10-12 4″-waffles

Ingredients

  • 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

Directions

  1. Preheat your waffle maker – mine doesn’t have temperatures, but set it to a golden brown setting. 
  2. Mix all of the dry ingredients in large bowl, except the sugar and set aside. 
  3. 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. 
  4. 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. 
  5. Pour about a 1/4 cup of batter into each waffle surface and cook until golden brown or your waffle timer light goes off. 
  6. 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. 
  7. 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….

  

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