Belgian waffles


A couple of weeks back, An’s school had a green day theme. It meant the kids were encouraged to wear something green to school. Little did we know it became our hot debate. This was how her dad dressed her up in the morning:


Me: That’s mint!

Hubby: Green!

Me: No. Mint.

Hubby: Totally G.R.E.E.N!!!

The kid went to school just fine. The adults went to work pissed.

Seriously, can men see beyond secondary colors???



Belgian waffles


(from Smitten Kitchen)

Make about 10

120ml milk
60ml water
2 tbs sugar
2 large eggs
2 tsp vanilla extract
1 tsp kosher salt
460g all-purpose flour
200g butter
7g dry active yeast
150g pearl sugar (you can find it in Sur La Table and Amazon)

Capital-intensive way (a.k.a. Bread machine):

1. Add all ingredients except pearl sugar in your bread machine. Please keep in mind that you should put liquid ingredients first, then dry ingredients, and yeast the last.

2. Let the machine work its magic: knead, and proof the dough for you.

3. When the dough is done (double in size) after about 2 hours, deflate the dough and put it in a large bowl. Make sure your bowl is twice a big as the dough because it will rise. Cover with plastic wrap. Let it chill in the refrigerator over night.

4. The next morning, take the dough out and flat it like a pizza. Sprinkle pearl sugar on top. Fold the dough and knead lightly.

5. Divide into 10 pieces.

6. Heat your waffle iron. You don’t have to spray with oil or butter.

7. Place one dough ball on grid and cook according to waffle maker’s instruction.

8. Use tongs to carefully transfer the cooked waffles to a plate (they are very hot with molten sugar).

You can freeze the leftover and broil it under low heat the next time you want to eat.