Another particularity is that she loves maple bacon & maple sausage. I pretty much hate sweet and meat together. So, she is often longing for maple breakfast meat, but giving it up because I don't like it. Me, I adore pepper bacon. But, I usually defer to her preference for plain bacon because, well, who's going to complain about bacon? (unless it has maple---but I digress) So, last night, when we were strolling the meat section of our local grocery, she encouraged me to get pepper bacon and I encouraged her to get maple sausage. Then, she hit upon a brilliant solution! I can't believe we didn't think of it sooner. Get both, make enough of each for one person, and freeze the rest!
I'd intended to add fruit to the meal, so at least something would be healthy. That didn't happen. Ah, well. I got lots of good root veggies at lunch with my friend, Frank's, fabulous pork & root veggie stew with cider & curry.
Welcome Fall Pumpkin Waffles
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
About 1/4 tsp. nutmeg (I grate mine directly into the bowl, so I am just guessing)
2 eggs, separated
3/4 c. milk (skim is fine)
1/2 stick butter, melted (you could probably reduce this with no disruption to the recipe)
1/4 c. pumpkin (I might add more next time; I'm putting the rest of the can in oatmeal)
Maple syrup (or whatever your preferred waffle topping is)
Preheat waffle iron. Mix the dry ingredients together. Whisk egg yolks with milk, butter, and pumpkin. Combine with dry ingredients. Beat egg whites to stiff peaks and fold into batter. Spray waffle iron with cooking spray. Add 1/2-3/4 c. batter per waffle & cook until browned & crisp. Makes 4 Belgian waffles. These freeze well. To re-heat, just pop them in the toaster. The recipe also happily doubles, although I would only use 3 eggs when doubling, rather than 4.