Wednesday, April 20, 2011

Spring Garden

So, this is not exactly a recipe, but I love early spring in Virgina, and I wanted to show where some raw ingredients in future recipes would be coming from.

These are some of my beloved flowers and the hope of strawberries in June. Strawberry blossoms have such hope of promise.

Here are the beginnings of my herb garden and salad bowls (container pots growing lettuces), which I keep on my patio. The bright fuschia flowers are on my Virginia Shade tree. It only blooms for about a week, every year around Easter, and I love those gorgeous bright purple blossoms.

Well, as always, many blessings, much love, and happy gardening... Happy Spring!

Buttermilk Waffles

Who doesn’t love waffles? But these are not your leggo-my-eggo. These are more wholesome, more filling, and ever so much more delicious. They are also are incredibly easy. The batter also can stay in your fridge over night ready for you to make someone’s morning.


2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 eggs, beaten
2 c. buttermilk
1/2 tsp. vanilla
8 Tbsp. butter, melted


1. Pre-heat your waffle iron
2. In a lovely bright bowl whisk all the dry ingredients: flour, baking powder, salt and baking soda.
3. Mix all the wet ingredients: eggs, buttermilk, vanilla and melted butter.
4. Mix all until incorporated.
5. Pour about ¼ a cup into your waffle iron depending on the size of your iron. But less is better than more, the mess is difficult to clean
6. Cook until crisp and golden, I cheat, my iron has a little green light when it is ready

Enjoy with fresh fruit, nuts, warm maple syrup, and whip cream… and your best friend…

As always, much love, many blessings, and happy waffle-making