That’s where I’m at right now.
I also had some seriously local ice cream (like, they raise the cows on campus in a totally grass-fed organic way) as a second lunch yesterday, exactly two hours before our 5PM dinner, and have been drinking hard cider and staring at the gorges (which really are lovely so long as you choose to ignore the fact that they have recived many a suicide victim into their stone cold arms) like it’s my job.
Never mind that my job is to be taking copious notes. You read that first sentence. So not happening.
Anyway, it hasn’t been all bad. But after being served the worst sandwich of my life yesterday, I was struck with a thought: breakfast for dinner. At conferences. Lets make this a thing.
I mean…who doesnt love unexpected pancakes in their day? It would make all of the attendees so.much.happier.
And really…when else do you get to drink beer with your waffles and not feel slightly guilty about it?
When I’m right, I’m right.
Heck, I would even settle for breakfast for breakfast instead of the weird bagels and danishes they’ve been giving us. Word to the wise – don’t try to serve true blue New Yorkers non-New York bagels. Just don’t.
Suffice it to say that I have some serious plans to get these waffles into my life again the second I get home. Not only do they contain my favorite summer fruit…but they are also the perfect vessel for that ice cream I plan on smuggling home with me.
And let’s face it…if there’s anything better than breakfast for dinner…it’s ice cream for breakfast for dinner.
Cherry Almond Muffin Waffles
Makes 4, adapted from Taste and Tell
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cup buttermilk
- 1 tsp almond extract
- 1 cup frozen cherries
- melted butter (for the waffle iron)
- Whisk together the flour, sugar, salt, and baking powder in a large bowl. Make a well in the center and add in the vegetable oil, egg, buttermilk, and almond extract. Stir together until just combined. Stir in the frozen cherries.
- Heat the waffle iron and brush with melted butter. Ladle the batter onto the iron and cook according to waffle iron instructions.