Weekend Waffle

Sophie and I are on the same waffle wavelength today.  While I was toiling away at my first long run in 4 weeks (85F at 0500--we have decided that F doesn't stand for Farenheit anymore, it stands for f_ck), she found a savory waffle recipe here.  We modified because we aren't vegan, if you want to really be unvegan you could add bacon.

1 3/4 cups flour
1/4 cup grape seed oil
1 tsp baking powder
1 Tbsp cider vinegar
3 eggs

1/2 cup milk
1/2 cup water + add a few more Tbsp water as needed
3/4 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
4 Tbsp mixed freshly chopped herbs (we used basil/parsley/thyme/rosemary)

1/2 cup shallot, finely minced

2 Tbsp nutritional yeast (optional)--didn't read this well and added 2TBS dry yeast--hahaha, didn't seem to affect the taste, but obviously we didn't need it

Cook in wafflemaker. Duh.

We weren't sure what to top them with so we just ate them like giant crackers out of hand.  Butter would be good, but they really didn't need it.  If you like chicken and waffles this would be a good waffle to use.  I might top the left over waffles with my sardine rillettes (spoiler alert--blog post coming soon).

We drank a seriously unphotogenic but delicious juice--watermelon, kiwi, celery with our waffles.  It kept separating despite Sophie's vigorous stirring.  We christened it "sewer juice." 

  Sorry to end the post with these disturbing images.  Sometimes food isn't pretty, just ask the guy who ate the first oyster....