today's special

Yup, that's me. And I am celebrating all day, beginning with a big
ol' fashioned festive breakfast of cornmeal waffles with real maple
syrup, and homemade sausage. Want to join me? The coffee's on,
so come on in, for my scrumptious birthday breakfast!

This wonderful recipe is from the August issue of Gourmet magazine,
which much to my great sadness, is closing up shop. How can they
possibly do this to me? Don't they know I'm their biggest fan? Well,
guess I'll be hanging on tightly to the past issues that are scattered
around the manor.


These delectable waffles quickly became one of my favorite things.
They're light, crispy and the heavenly corn flavor pairs perfectly
with real maple syrup. You mix them up the night before, so all you
have to do in the morning (and believe me, I'm not a morning person)
is the add the baking soda and heat up the waffle iron. Easy peasey.
If I can do this in my sleep, so can you!

Cornmeal Waffles

2 1/4 tsp active dry yeast
1/2 cup warm water (105-115 F)
2 large eggs
2 cups whole milk
2/3 cup stone ground cornmeal
1 2/3 cup flour
1 tsp sugar
1 1/2 tsp salt
1 stick unsalted butter, melted and cooled
1/2 tsp baking soda

Stir together yeast and warm water in a large bowl and let stand
until foamy, about 15 minutes. (if mixture doesn't foam, start over
with new yeast and make sure water is warm enough)

Whisk eggs and milk until combined. Whisk in cornmeal, flour,
sugar and salt until smooth, then whisk in butter. Chill covered,
overnight. Batter will bubble up and expand, slightly.

Next morning:

Add baking soda and stir.
Preheat Belgian waffle iron.

Yummity yum. (This recipe makes 4 whole Belgian waffles)


Oh, and by the way, I was two years old when the above picture was
taken in 1958, so you do the math. I am definitely not over the hill,
though. My feet are firmly planted on this side of that darned
ubiquitous hill.