B had a switch weekend this weekend which was so very wonderful. However, with it also being daylight savings, we were rudely charged an hour of those precious 48 that we did not spend. I know I’ll appreciate it when I walk Mox in the evening this week, but today it wasn’t so cool.
We had a good weekend. One that included an extravagant dinner of paella and lamb shank. (thanks, Mom!)
Mox also got some playtime with his favorite toy, Sir Cackles-a-Lot, a stuff pheasant.
And he proved yet again that his eyes are bigger than himself in any way as he tried to carry around this “stick”.
Despite it being B’s weekend off, we did his least favorite activity and we went shopping for some new shirts and ties.
We also got coffee and waffles at a new place. (thanks, Mom-in-Law!)
We’ve been on a bit of a waffle kick lately. It helps when you possess a waffle iron, which I inherited from my brother (thanks J!). We enjoy ourselves the occasional breakfast for dinner – frittatas, omelets, pancakes and waffles. Eggs are cheap and I tend to have the necessary ingredients on hand, so not much pre-planning involved. I’ve tested out several waffle recipes, including sweet potato and banana, but this option is a classic. I started with this Martha Stewart recipe, but made a few amendments.
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 2 twists sea salt with grinder
- 1 cup almond milk (I like Silk Light Original)
- 2 large eggs
- 1 tablespoon butter (liquified)
- 1 tablespoon coconut oil (liquified)
- 1 teaspoon vanilla extract
- Maple syrup, powdered sugar and fruit for serving
Directions: Whisk dry ingredients. Lightly beat eggs and add wet ingredients together. Add to dry ingredients and mix.
Heat up waffle iron. Spray with non-stick cooking spray and pour batter in the center, then spread outward. My waffle iron takes about 3 minutes, but times will vary. This makes 5 waffles with my waffle iron.
Any other breakfast for dinner fans? Enjoy!