A relaxed Sunday this weekend. Boy 2 asked if he could make waffles on Sunday morning- a first. He is lactose-intolerant, so we adapted our familiar Betty Crocker recipe to use almond milk and I always swap out some of the white flour for whole wheat. The results? Well, they didn’t brown up the way waffles usually do, (is it the milk sugar that causes the browning?) pale as they were, they were still delicious. We experimented with leaving them in the waffle iron an extra 30 seconds and extra minute-they browned up a tiny bit more but still pale.
Fortified by an extra yummy breakfast, I headed out to my quilt guild’s Biannual Quilt Show. I helped set-up for it on Friday night and was reminded of all the trade shows that I set-up for and worked for the 10 years before I was a stay-at-home mom. It was fun to see the transformation of the vendor booths from complete disaster at 8pm Friday night to completely charming the next day.
The only quilts that really got my attention were the art quilts. I think that might be something I need to pursue soon. Oh, the real highlight was that I got to test-drive the Handy Quilter Sweet Sixteen. What can I say, it felt like buttah! Seriously, it was a dream to quilt with! If I could sew with something like that, then I might not dread the quilting part of making quilts so much. With a price tag of $5000, probably not going to happen around here.
Hope you had a relaxing weekend! Here is the recipe for the waffles:Dairy-free Waffles (adapted from Betty Crocker) 2 eggs 2 cups flour (I use 1c unbleached white and 1c whole wheat pastry) 1/2 cup vegetable oil 1 3/4 cup milk (we used almond milk) 1 T sugar 4 tsp baking powder 1/4 tsp salt Mix all ingredients together and pour into waffle maker according to manufacturer’s instructions. We use 1/2 c of batter for each waffle. Yum!