A Cute Waffle Cook

Lizzie made whole wheat waffles this morning with a little help from Dad.  She and her Dad learned math facts while they were measuring ingredients.  Mom got to stay in bed and sleep in while they were busy making breakfast.  Stacie thought it was so nice to have breakfast all ready when she got up.  They look yummy!

Whole Wheat Waffles

A light, crispy waffle with a nutty wheat flavor.  Dad and I have them every Saturday night for dinner!

2 eggs
1/2 cup butter, melted
1 3/4 cup milk
2 cups whole wheat flour
4 t. baking powder
1 t. sugar
1/2 t. salt

Heat up your waffle iron.  Whip the eggs and butter together.  Add remaining ingredients and mix, but not too much.  Lightly butter the waffle iron and pour about a quarter of the batter on the iron.  Close the lid and let cook until golden brown.  Serve hot with butter, syrup, sliced bananas, strawberries, blueberries or whatever you love on waffles.  Make 4 large waffles.

These can also easily be made with white flour if you don't have wheat flour.  Be careful not to pour the melted butter into the cold milk or it will solidify in bits.  I whip the eggs and butter together first and then add the milk.

Fire-Roasted Artichokes

Artichokes - one half per person

Olive oil

Kosher salt

Freshly ground pepper

Hollandaise sauce

Preping the artichokes:
Snip the stem so that it is about a half inch below the artichoke.  With a very sharp knife, cut off the top of the leaves about one inch from the top.  With scissors, snip the tips of the remaining leaves to remove the thorn.

Fill a large pot with water and about 1/4 cup lemon juice.  Bring to a boil.  Add artichokes and keep the water at a rolling boil.  Cook about 25 minutes.  Remove from water, place on a plate, cover with plastic wrap and put in the fridge until cold.  This is best if done the day before.

Before serving, cut the artichoke in half.  Take out the purple leaves and the choke.  The choke is the fuzzy stuff.  Scoop it out with a spoon.

Roasting the artichokes:
Preheat the grill.  Brush both sides of the artichoke halves with olive oil.  Sprinkle with kosher salt and pepper.  Place on the grill, cut side up.  Grill with the lid closed for 10 minutes.  Flip them over and continue grilling another 10 minutes.  Serve on individual plates with hollandaise sauce or your favorite dipping sauce.

Hollandaise Sauce
This takes time and can't be rushed but is so worth it!

2 egg yolks
3 T. lemon juice
1/4 cup butter
1/4 cup butter

In small saucepan, whisk egg yolks and lemon juice.  Place in the stove at medium low and add 1/4 cup butter.  Stir until the butter is completely melted.  The point is for it to take a while to melt and begin to thicken.  If it is cooked to hot the egg yolk and butter will separate.  After the first butter is melted, add the second butter and keep stirring.  When the second butter is completely melted it should begin to thicken to the consistency of pudding.  Then it is finished!

Dad is perfect at Hollandaise because he just keeps stirring and doesn't stop.  He isn't distracted by other things and it always comes out perfectly.  I have tried a few mock hollandaise sauce recipes but am never very happy with them so I always come back to this recipe.  I only make it a few times a year anyway.


If you have never eaten an artichoke before, start with the outer leaves, dip in sauce and pull the soft end through your teeth to get the soft yummy portion of the leaf.  As you get closer to the center, the leaves are softer.  When you finish the leaves, slice up the heart of the artichoke and enjoy.  Absolutely heaven!