waffles on a sunday.

    

This sunday I made waffles. Just plain old fashioned waffles like I used to have as a kid. I had gotten all the ingredients the night before, determined to spend the whole day at home to give little Christmas Kitty some attention. Working 8 hour shifts during the week, and even while running home on my lunch break to feed her; I still feel like she deserves one full day on the weekend. So I woke up on Sunday, to her as usual licking my face and trying to catch my toes that were wiggling around under the covers. After cleaning my kitchen from the disastrous wreck I leave it during the work week, it was waffle time. It was all mixed by hand, even the egg whites to stiff peaks which scared Christmas to no ends from the metal whisk hitting the bowl. Then it was time to cook up all the batter in the waffle iron, dousing the final results in raspberries, powdered sugar and maple syrup. Crisp waffles, tart raspberries and sweet syrup. A classic and great combination. So after spending the day with here, playing with every string that's in my apartment, it's back to the work week. I'm now spending all my day's photographing all of our inventory for our website. Photos of shoes all day long. It's nice to be behind a camera so often but it is still photographing shoes from all angles on a white background, all day long. But it's something. Hopefully more baking will come this coming weekend and then the next is my birthday and I'm off to see Hearst Castle with my Dad. 

XOXO
Jules (as I have now become known at work)

plain belgian waffles
from the little recipe slip inside an old waffle iron

4 eggs, separated
1 tbsp (14g) sugar
1/4 cup (57g) butter, melted & cooled
1 cup (237ml) milk
1 tsp vanilla
2 cups (250g) flour
2 tsp baking powder
1/2 tsp salt

Beat yolks and sugar with a whisk until light. 
Whisk in butter, milk & vanilla. In a separate bowl, sift together the flour, baking powder & salt. Then whisk into yolk batter. Beat well until there are no lumps. In a separate bowl whisk egg whites until stiff peaks. Then gently fold into your batter. Cook according to waffle iron directions. Generally 1/4 cup batter on highest heat for a standard waffle iron.
Serve with raspberries, powdered sugar and maple syrup.