Have you ever vomited all through the night by the light of the silvery moon? While your husband was in Florida (work related, at least)? With two kids waking up for the day one hour after your last vomiting session? And then had the girl develop a 102 degree fever and cough the next day while you feel like you have been hit by a truck, and while your husband is still in Florida? All the while with the little man feeling rosy and chipper and wanting to nurse and play and climb all over you?
And then have your husband nearly die coming into your rinky dink airport in 70 MPH winds — so bad that they had to divert to Baltimore (according to the pilot he ran the exact simulation nearly 50 times and they crashed about half of the time) — and then die again when Delta tells them they are getting a bus home but then decides to pile everyone into Baltimore city cabs (a nearly four hour drive home in the middle of the night through wind and snow and a nodding off cabby). Such a terrible return trip that my husband and my savior (the man who was going to entertain the kids and let me lie quietly in my bed — what any sick person should be allowed to do) couldn’t function the next day at all and needed vast quantities of sleep.
Um, if you haven’t done all that, you have not lived.
Thankfully, I am feeling back to normal — but the little lady’s fever and cough marches on. So we are embarking on Day 5 of being housebound, sick, and cranky. And guess what? It’s Spring Break this week! Doesn’t it feel like it? I am going to attempt to load up everyone for a walk — even if I have to drag the little lady kicking and screaming and clutching her Tylenol.
So, as has been the theme this month, here’s a great recipe to go along with the vomiting. The little lady was begging for waffles this morning and I have no ability to say no when someone isn’t feeling well. So, here you go: Whole Wheat Belgian Waffles (adapted from How to Cook Everything by Mark Bittman). These were incredibly good, crispy on the outside, and very tender (and not at all “whole wheaty”). And I am not sure why I have never thought of this before, but we mixed some melted butter into some real maple syrup to put on top. Usually, we keep the butter and syrup separate, but this method was delicious!
Whole Wheat Belgian Waffles
2 cups whole wheat pastry flour (very important to use the pastry flour)
1/2 tsp. sea salt
2 tbsp. sugar
1 1/2 tsp. baking soda
1 1/2 cups organic whole milk yogurt
1/4 cup organic milk
2 eggs, separated
4 tbsp. melted butter
2 tsp. vanilla extract
2 tbsp. melted butter
4 tbsp. real maple syrup, warmed slightly
1. Mix the flour, salt, sugar, and baking soda in a large bowl.
2. Whisk together the yogurt, milk, two egg yolks, melted butter, and vanilla in a separate small bowl. Stir into the dry ingredients.
3. Brush a waffle iron with a bit of canola oil and preheat.
4. Beat the egg whites until they hold moderately soft peaks. I like to do this by hand, as I think it justifies the fact that I will be eating a waffle quite soon. Fold the beaten egg whites gently into the waffle batter in the large bowl.
5. Put several spoonfuls of the waffle batter into your waffle iron (based on the size of your iron) and cook until brown and crispy, according to your waffle iron’s instructions. This usually takes about 3-5 minutes.
6. Stir melted butter into maple syrup and serve with cooked waffles.