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Well I was kind of stuck when I first read this prompt. I am more of a fly by the seat of my pants kind of girl. Sometimes I TRY and plan. But then I’ll forget my plan and make up something else along the way. But the one thing I do plan a lot is our menu. Which brings me to my picture…

I use my calendar to plan which meals when depending on call schedule for Regan or dinner guests or holidays or date night or whatever is coming up. And I have these two note pads I bought at Chapters that I love and then a pile of cookbooks. (The top one I made with my grandma’s recipes in it.) I feel like my life is more in control when I know ahead of time what we are eating when. There are lots of areas where I just plan old operate just going with the flow, but food just ain’t one of them. I guess I am too serious about food. Not to say that I don’t bake a lot of unplanned things. I bake a whole lot of everything planned and unplanned. But our meals, they are thought out ahead of time. And I love doing it too. Lots of planning

I find that if I don’t menu plan I spend more money buying things. Like these that I picked up a the store this week with OUT a menu plan. (But they were yummy!)

Check out these other lovely ladies who are planning something…..

The theme this week is Breakfast. I love cooking. If you’ve never looked at my family blog you might not know that about me. But I do. Lots of recipes posted over there at various times. For this week I wanted to share one of my favorite breakfasts that I tried at Christmas this year. Real Belgian Waffles. Which means they are a yeasted batter. Soooo yummy.

from here
1 1/2 cups lukewarm milk
6 tablespoons butter, melted
2 to 3 tablespoons maple syrup, optional
3/4 teaspoon salt
1 teaspoon vanilla
2 large eggs
2 cups flour
1 1/2 teaspoons instant yeast

1) Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

2) Stir to combine; it’s OK if the mixture isn’t perfectly smooth.

3) Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

4) Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron.

5) Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

Yield: about 4 Belgian-style (deep-pocket) 7″ round waffles.