Breakfast this morning:
I'm finally, slowly, starting to explore my new cookbooks, starting with Mollie Katzen's "Overnight Waffles" from Sunlight Cafe. First yeasted waffle I've ever made, and I will keep making them! The overnight batter is incredibly easy to prepare, and the waffles are crisp on the outside, fluffy and chewy and heavenly on the inside. They need nothing more than a teensie dab of butter and a drizzle of pure maple syrup. Mmmm. (P.S. I used whole-wheat pastry flour.)
Collard Green & Black-Eyed Pea Soup, (the vegetarian version,) from a recent edition of Eating Well magazine. Very simple to prepare, very healthful, and very tasty! The vegetables are bright and present, the peas are creamy, and there's just a slight amount of heat underlying from some chili flakes. Yum.
I also made cornbread muffins to go with my soup, which I did not take a picture of, but I have to say, since I've started using yogurt instead of milk in my cornbread, the quality has improved significantly! It has been named "the best" by Dan, (my most important critic, obviously,) because, I think, the extra acid in the yogurt causes the cornbread to bake up fluffy and tender, even when using whole-wheat pastry flour. Bonus!
Otherwise, it's been a quiet weekend here -- the high temps are in the negative degrees this weekend, so it's a good time to hole up with a book, a cup of tea, and some more soup! (Well, and the laundry, later this evening. Those chores always seem to get in the way, don't they?)
Stay warm, everybody!