Hello, again.

Well. It's not like hundreds of people were ever reading this blog, but I do believe that we've had some loyal followers in the past. Perhaps if we're ever so apologetic about the large gap in our posts (yikes, our last post was in November!!), a few of you will continue to keep an eye on this effort. I won't bore you with the details about how busy we have been, but life has its way of throwing surprises at you, and before you know it, you look up and it's June of 2011. Imagine that!

Rest assured that I have been making delicious food, and I know that my one and only sister has been doing so, as well. In fact, I've made some food so delicious that I felt rather bad keeping it to myself. Good recipes should be shared, I believe. (Perhaps that sister of mine will share a recipe or two sometime soon, as well!) On that note, here's one that I made this morning, with outstanding results. It's from Molly Wizenberg's blog, Orangette, which I highly recommend. She actually wrote about it last spring, in a post called "You Deserve a Waffle" - and what a good point she makes, really. I made this waffle last summer, noted "Delicious!" on the scrap of paper on which it was printed, and tucked it away. Since then, I made some other waffle recipes that were dreadfully disappointing, and those experiences taught me not to take a good waffle recipe for granted. This is a seriously good waffle recipe. If you don't own a waffle iron, this recipe is good enough reason to purchase one.

A Great Make-the-Morning-of-Waffle

adapted from the "Waffle of Insane Greatness" recipe

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp sugar

1/2 cup whole milk (I used 2%, which worked fine)

1/2 cup buttermilk

1/3 cup vegetable oil, such as canola

1 large egg, lightly beaten

3/4 tsp vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker's instruction manual, or aim for medium-high. (My waffle iron just has "on" and "off" - so I just plugged it in, and that worked fine). There's no need to grease the waffle iron.

Pour an appropriate amount of batter into your hot waffle maker - this takes some practice to determine, actually, but try not to put so much that it oozes out the sides. Cook until golden and crisp.