As I sit here and watch the snowfall slow down, I realize I’m running low on post ideas. However, I’m filled with a desire to take some wintry pictures and take a break while I recenter. Starting tomorrow, I’ll probably share pictures for a week or so to allow myself time to be creative in other ways. See you on the other side!
It’s that time again. I’m gearing up for Lent — which is actually 46 days and 46 nights if you’re doing your math properly. I’m going to be avoiding social media from Wednesday through Sunday as a means to spiritually ground and center myself. It has become an annual renewing cleanse for myself, and I’m looking forward to growing from the experience once again.
My daughter used some of her Christmas money to buy The Pioneer Woman Cooks: Dinnertime. She has become a big fan of Ree Drummond, and we’ve made The Bread to go with soup on several occasions. I got a waffle iron for Christmas, and I made some yeasted buttermilk waffles to break it in. My daughter was itching to make a batch of Ree’s waffles, though, so we had breakfast for dinner. Her separation of the yolks from the whites to make her waffles intrigued me, so I was definitely up for the task. Unfortunately, we found ourselves stuck at home with no baking powder, so I had to replace each teaspoon of baking powder with a 2:1 ratio of cream of tartar and baking soda. Also, the recipe just called for milk — I used buttermilk because I bought it thinking I needed it for the recipe. And the results…
Delicious! We spread on butter and drizzled pancake syrup and served up some cheesy scrambled eggs, maple bacon, and sliced peaches to make it a full meal. Everyone enjoyed how much vanilla came through in each bite.