Friday, December 4, 2015

Blueberry Waffles

For six and a half years, I've saved every e-mail my husband has ever sent me.  And we e-mailed quite a bit at the beginning, because when we met, we lived 70 miles apart and only saw each other on weekends, or sometimes only every other weekend.  So in between visits back and forth, we had calls, texts and e-mails.

Tonight, I was feeling sentimental, and read through some of our early letters to each other.  I read notes as we got to know each other better, sharing stories about work and friends and family and holidays.  We gave each other silly little nicknames and talked about what to make for dinner on Friday nights, when we would finally get to see each other after the long work week.  We wrote about how much we missed each other, how we couldn't wait to be together, how we couldn't imagine our lives apart any more, and how much we hated saying goodbye on Sunday nights.

Those Saturday and Sunday mornings, though - I loved those.  Waking up with the person I loved more than anyone, the whole day stretching out ahead of us, full of adventures.  But first, blueberry waffles.

Blueberry Waffles
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups whole milk
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla
  • 2 cups frozen blueberries, thawed
  • maple syrup
In a bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.  Add the milk, eggs, melted butter and vanilla and whisk until smooth.  Let sit while you preheat your waffle iron.  Cook the waffles according to the manufacturer's instructions, and top with pure maple syrup and warm blueberries.

Yields about 4-6 servings

Recipe from Curly Girl Kitchen