Zucchini-less Waffles

This same friend who gifted steaks also recently gifted her waffle maker of which we have been using with great frequency. Waffles for desert are so good. They are easier to make and have less sugar than cookies. As added bonus, waffles are designed to be served hot where as with cookies there is always that 10-20 minute wait period. Waiting is so hard. Tonight, however, waffles were not for desert but for dinner itself. Zucchini Waffles with a side of eggs and a two sausage links. It was the all american breakfast. Healtified, sort of.

Modifications Made:
Pepper and cheese were omitted.

Scaled for Likability: Good
I have been cooking since I was tall enough to reach the stove when standing on a phone book on a chair. In all that time, recipes have yet to come to some standard of being written. Are 2 cups of shredded zucchini before being decompressed of water or after? If weighed instead of measured, the same applies. Before or after? Sifted or not sifted flour. Milk: whole, fat-free, soy, almond. Specifics. Sometimes they matter. Sometimes.

Waffle recipes are always made from a box and with instructions to follow. Today the recipe was not from a box and the resulting consistency was very different from any waffle/pancake mix made before. Having never made any waffle other than plain waffles from a box (oh so yummy), I carried onward with less than stellar results.

Final waffles were good in the fact they were crispy on the outside, not gooey on the inside, and held up well to butter and syrup. What they lacked was zucchini. My mother has a T&T zucchini nut bread recipe that is perfect fresh from the oven, room temp, cold, or served toasted with butter. I was hoping the waffles were going to be more along the lines of the toasted bread. Instead they were more regular waffles with some greenery. Good all the same, just not what I was looking for.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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