I knew that my weekend was going to include a lot of basketball, a lot of big gingers, and a little running, and I really wanted waffles and bacon to find their way in there as well. And they did, along with perfect weather, reading on the deck, time with friends, corned beef and cabbage, a bloody mary, and green skinny jeans. What more does one need?
I woke up early on Saturday, went on a quick run, and got to work on breakfast as soon as I got home. I had a few requirements for the waffles – they had to be relatively healthy, not require a lot of prep (i.e. separating and whipping eggs), and be made with yogurt because we were almost out of milk. I settled on honey-yogurt waffles, and they were the best waffles that I’ve made in my three months of waffling. They’re on the softer side and pretty sweet, which would generally be a turn-off for me, but they were so flavorful (and made our apartment smell soooo delicious) that I forgot about their less desirable traits. They were definitely more than just a device to get maple syrup into your mouth – at times I felt like I was eating a mildly sweet pastry dipped in syrup.
While I was working on the food, Matt started playing with the Chemex. He’s been trying to perfect his brews for the last month, and with last weekend’s acquisition of a burr grinder and a new water kettle, his tinkering potential has greatly increased.
Four (five? ten?) ounces of beans a’ blooming.
The first pour, with much more control thanks to the new kettle. Who knew that pour-over coffee was such a science?
Dripping.
After generally eschewing cooking bacon in the oven, I gave in to the much hyped technique this weekend, and we enjoyed a few strips of the most perfectly cooked bacon. I won’t go back to the skillet method, but I’ll probably ditch the foil because it seems like such a waste.
Honey-yogurt waffles with strawberries, maple syrup, bacon, coffee and a crossword on the deck. Happiness.
Then this little buzzkill came along. May he rest in peace.
