Well the theme is sleep and not tired like I put at the end of last week’s post… but they go together perfectly anyways.
My little Lucy got sick this past week and as sad as that is, it worked out conveniently to take a picture of her sleeping since she was doing a lot of it.
A recent picture I took of my oldest Son who was singing to me.
Ha – looks like I read the list wrong
so everyone else is doing tired whooooops.
Well this winter has had the strangest weather!! So this week it was looking like this….
But then come five o clock a storm was blowing in and I asked my kids to come outside but none of them were willing. So I went outside to just take some of the snow and then I saw our neighbor friend walking home.
So she stood still for me for a few minutes so I could capture the snow caught on her coat and hair.
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.
I was wondering which picture to use for this then this one came to mind…..
The Schnells’ loving the hula hoops
Go check out the others!!
