Dec. 5: Sylvia has been sleeping for about 40 minutes. We’ll see if she can make it past the 45 minute wake-up. The other day, I let her cry for an hour after both her morning and afternoon naps after she woke at the 45 minute mark. The next day, she took an hour-and-a-half nap…and then a 45 minuter. But maybe, just maybe we’re making progress.
She sure was grumpy this morning. She didn’t want me to put her down. When I got dressed, I laid her on the bed when she sobbed until I picked her up again. Then when I put in my contacts I laid her down on the floor where she sobbed until I picked her up again. I think it was just a must-be-held kind of morning.
Anyway, the purpose of this post is to share a wonderful recipe with you, not to again regale you with the details of my girl-child’s sleeping schedule.
Jessica just asked me for my overnight, yeasty waffle recipe, and since I typed out to send to her, I thought I would share it with you all. It’s so good. I love these waffles. My tummy is rumbling for them right now. Take my word for them. Make the batter tonight and eat them for breakfast in the morning. If you really don’t like the idea of separating the eggs and beating the egg whites, you can skip that step and they’ll still be good. Mmmm mmmm
Overnight Waffles
from: Mark Bittman’s, How To Cook Everything
Ingredients
1/2 teaspoon Instant yeast
2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
8 tablespoon butter melted and cooled
1/2 teaspoon vanilla extract (optional)
2 eggs
Oil for brushing on waffle iron
Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.
Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter.
Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
Note: This recipe is supposed to serve four, but, er, it feeds me
and Bryan and Andrew with maybe one left over (assuming we don’t have sausage or eggs or anything extra). When we have friends over, we make a double batch. They freeze well. A quick toast in the toaster oven crisps them up again.