So yesterday I made what feels like the weightiest career decision of my adult life. I’ll be ready to share the specifics on Tuesday afternoon, but for now, please know that your kind thoughts are very appreciated. I’m not intentionally trying to keep you in the dark, either – just waiting on things to be finalized. ❤️

To prepare for the big things to come, I got up early and set up my laptop, journal, and to-do list book. Right now I’m more anxious and scared than excited. When I feel this way, it’s helpful to remember all the many good things I have in my life: friends who care, a safe and comfortable home, food to eat, and so on. Writing it out makes it real.

Also, I just looked out to my porch to see two teensy black-capped chickadees enjoying some of the sunflower seeds I put out. They sang a little song and fluttered off. Nothing like a happy birdsong to make you feel like things are gonna be okay.

Or waffles, right?

A decent breakfast can go a long way with nerves.

Yesterday I was in a hurry and relied on some tasty boxed waffles, but Saturday mornings are for the real thing. Here’s a recipe. It feeds one extremely hungry person (even then, they’ll have leftovers) or two people happily. Since I’m flying solo this morning, I ate well.

Note: this recipe requires the use of a waffle maker. If you don’t already have one, I highly recommend it. An investment of $25 will feed you many, many, many brunches. And since waffles only take about a half hour to make, you’ll be inclined to make them more often than not. Just think about how many times you’ve gone out and spent $25 on a single brunch – once you count the mimosa, the sides, the fancy coffee. Treat yourself to a gift that will keep giving!

I have a cheapo Proctor Silex “My Morning Baker” that I bought off Amazon. The name makes me giggle.

Dry:
1/2 cup all-purpose flour
3/4 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
2 tablespoons sugar

Wet:
1 cup soy milk
1 tsp apple cider vinegar
2 tbsp neutral oil (canola, veg)
1 tsp vanilla extract
Optional but recommended, if you have it: 2 drops maple extract

Instructions:

Preheat waffle iron.

In a small bowl, combine soymilk and apple cider vinegar. Whisk with a fork.

Place a sifter atop a mixing bowl and add dry ingredients. Sift well. If all ingredients do not totally sift, dump remnants into bowl from sifter. Use a wire whisk to aerate mixture.

Return to soymilk mixture. Add oil and extracts. Mix vigorously with fork.

Pour wet into dry and whisk to combine.

Cook according to your waffle maker’s instructions. I just spray canola oil on mine, pour in batter, close, and wait till the light clicks off.

Top per your preference, noting that it has a sweet and, if you use the maple extract, a gentle maple flavor as is. You may find it needs less than you expect! This one is also good for sandwiching things – a little veggie sausage, some tofu scramble… you get the idea.

Go forth and waffle!