There’s nothing like setting a “firm” deadline and then missing it yourself. My apologies on sharing my adoption post two days late. Technical difficulties as they say, but still. Last night I was blogging by the light of the campfire and flashlight. Plus, I was alternating flipping Italian chicken, baked potatoes, and corn on the cob with typing. As long as I kept chatting with Mr. GFE and giving him a kiss and a hug occasionally, he didn’t mind. But, alas, my wireless connection failed me and we went to bed and slept blissfully in the 49-degree chill. I’m on my mini-netbook with the teeny, tiny screen and very limited connectivity, so I hope this post and the pictures turn out okay. I’ll make any needed corrections once I’m back at home. Now let’s get to Breakfast Waffles, Sandwich Waffles, and Iris of The Daily Dietribe.
One of my favorite moments of the recent International Food Blogger Conference (IFBC) was when Shauna (gluten-free girl and the chef) talked about how she used her blog to share her writing … to share a story related to food, eventually leading to a recipe. She said that some readers “complained” and said that they just wanted the recipe. She said, “to which I reply, well, just scroll down and get the recipe.” Most of the audience chuckled appreciatively. Touche, Shauna! While not all of us are as “wordy” as others, I think most of us can agree that it’s more than a recipe that we expect and look forward to when we read blogs. What does that have to do with the Adopt a Gluten-Free Blogger event and Iris of The Daily Dietribe?
Well, I want those stories. I want those connections. Adopt A Gluten-Free Blogger is a wonderful way to make those connections. If I just wanted a recipe, I’d go to a recipe aggregator site and get a recipe. Such sites have their value and I’ve certainly done that from time to time when looking for something specific, but typically I’m reading blogs daily that tell me about the background of a particular dish, posts that inspire me and make me want to make a recipe. And, honestly, sometimes I am not even interested in the featured recipe, but I always want the story. I’m not saying that every blogger has to be as wordy as I am for me to read their blogs; that’s certainly not the case, but I do like getting the story.
Iris has been graciously sharing her story with us, her faithful readers for a while. Hers is a compelling story, like so many of ours are. It’s one that has evoked all types of emotions in me. I’ve sympathized, cheered, reflected, admired, and much more. Now Iris is making a big, big change in her life. A positive change for herself—and a huge commitment—and one that we’ll all benefit from as she continues to blog. She’s relocating from the East Coast to the Northwest to attend Bastyr University to get her masters in nutrition. I applaud her in this endeavor. Getting a degree in nutrition is a pursuit that I actually considered, albeit briefly, after going gluten free and becoming a support group leader, so I will live a bit vicariously through Iris’ efforts while I am cheering her on.
Some of my favorite posts written by Iris are ones that make me think and feel, like To All Chronic Pain Sufferers (republished at Huffington Post), An Open Apology to All My Weight Lost Clients (republished at her new site; Iris used to be a weight loss counselor), If I Lose Five Pounds I Will Become A …, How Do YOU Change the Way You See Yourself? and Lessons in Self-Care. I think most of us struggle with that last one, taking care of ourselves. What does all that have to do with being gluten free? Well, on the surface, it would seem like there’s not a relationship but there are many issues tied to weight (too much, too little), health, and self-care that can related to celiac and non-celiac issues. There are vitamin/mineral deficiencies due to malabsorption for one thing. Are you craving a, b, and c, because you are deficient in x, y, and z? is your depression caused by gluten issues? it’s the number one symptom), there’s adrenal fatigue (did we burn out our adrenals by trying to do too much? pushing ourselves to stay up to make two dozen cupcakes for Susie’s class party Or did our gluten issues cause the adrenal fatigue? Perhaps we were co-conspirators. And, of course, there are many more inter-relationships, so to speak.
We’re all on a path to health and happiness, and I appreciate those who share their stories. They always enlighten and help me on my own path. What comes through in all of Iris’ posts is that she’s a gentle and caring soul. Penny De Los Santos, the renowned photographer of National Geographic and Saveur fame, shared many people pictures at IFBC. Penny is clear that one is making pictures, not taking photos. She talked about how much expression can be in one’s face. How much of one’s life story resides there. I see that in Iris’ picture and in her blog. She’s sweet and beautiful, in looks and spirit. She said in her adoption post of me (yep, a double, reciprocal adoption, if you will) that she considers me a good friend; I enthusiastically send that sentiment back to her.
Now let’s get to the food at The Daily Dietribe. Iris shares a wide variety of dishes and they always look great to me. Some are intriguing recipes that I would not have thought of making on my own, but when I see them I want to make them. However, deciding what to make for this adoption came down to what I had on hand as I had not been grocery shopping since returning from IFBC. I had recently purchased some quinoa flakes though, and I’ve been wanting to try them so I searched for quinoa flakes over at Iris’ blog. I found her gluten-free, dairy-free, and sugar-free Blueberry Cobbler recipe, which looked heavenly, but I didn’t have blueberries or any other fruit to substitute. So I moved on to other ideas.
In a few minutes, my choice was obvious. Waffles! Iris is a self-professed waffle lover and one might say a waffle queen (although I’m not sure what she’ll think of that distinction). She’s even made waffles that taste like waffle fries. Remember those? But you don’t have to go to a Waffle House to get them and her Sweet Potato Waffles are a pretty healthy way to enjoy that taste! I say that because she has many waffle recipes on her blog and just recently shared a tutorial: How to Make Gluten-Free Waffles: A Beginner’s Guide.
Her Coconut Waffles (gluten free, dairy free, and sugar free) caught my eye. They called for coconut milk, which is my “go to” non-dairy milk of choice most of the time. There were a few other ingredients that I did not have though—namely, applesauce, pineapple, and pineapple juice (I had used the last of my diced pineapple and its juice in a green smoothie earlier in the week).
For the flour mix, I used a combination of my usual flour mix (Asian white rice flour and cornstarch, one cup) and brown rice flour (3/4 cup). (For those who don’t eat rice, sorghum or millet should work fine in Iris’ recipe, too.) I planned to use coconut milk, but I wanted to use another liquid in place of the pineapple juice. Diane’s Friday Foodie Fix—Coffee—came to mind. I don’t drink coffee … well, true coffee anyway (more in a moment) … and I don’t plan to start. Giving up caffeine (other than chocolate, let me make that clear) was one of the most difficult things I have ever done, probably second to giving up gluten. But, I do like the flavor of coffee when added to foods. For example, I love coffee ice cream. I’ve had barbecue made with espresso that was “to die for.” I can still remember the richness and complexity in every bite of that barbecue (another advantage of eating with no bun in my opinion). We keep some basic coffee on hand for guests who do indulge, so I brewed some decaf coffee and when it had cooled to room temperature, I added ¼ cup of it to the batter. I also used honey instead of agave nectar in the recipe. (We always have honey on hand, of course.)
Finally, I wanted to add a little something else to take the place of the applesauce and add a little fat to the mix. Diane had purchased several individual packets of Justin’s Nut Butter for our flights to/from Seattle. I ended up loving these nut butters. One that I hadn’t tried yet was cinnamon peanut butter. So I squeezed out the contents into the mix as well. Maybe it was an intuitive thing, because back in the day, I used to love the International Coffees made by General Foods. Café Vienna was my favorite. (However, just looking at the gobbledygook ingredients, I’m pretty sure I wouldn’t drink any of those today.) But Café Vienna had a cinnamon flavor and provided a nice hot tasty drink at the time. (In fact, it’s called a coffee drink, not coffee for you coffee purists out there.) So I made these Coconut Coffee Cinnamon Peanut Butter Waffles, expecting a good, basic waffle perhaps with a little special flavor. But, wow … the waffles that resulted totally delighted me. The outside was crispy, but still tender and while the waffles had just a bit of a chewy texture from the flax seed and brown rice flour, they were both light and flavorful in taste. With a little honey drizzled on top, they made for a breakfast that made me smile. With a slice or two of bacon on the side, I probably would have done a back flip! (Note: I didn’t eat all the waffles shown in the photo. I pulled out the ones in the back and froze them on a cookie sheet, before placing them in a Ziploc bag. Now I can easily pull out one or two as needed later.)
I could have stopped there and been pleasantly satisfied with my waffle-making adoption experience, but I had another idea in mind. I wanted to make sandwich waffles. Some folks just use their basic gluten-free waffle recipe or gluten-free waffles from Van’s or Trader Joe’s for that purpose. But, I wanted a different kind of waffle. I wanted a true Savory Waffle. So I replaced most of the liquid ingredients with V-8 juice. (Tomato juice would work well, too, but Mr. GFE drinks V-8, so we always have that on hand.) I skipped the applesauce and the honey and added a tablespoon of Dijon mustard. (I used the same brown rice flour, white rice flour, and cornstarch mix I’d used previously, but, again, I’m convinced sorghum or millet would work well in Iris’ basic recipe, too.) These ingredients made for a batter that had an orange hue. The resulting waffles were dense and delicious. Very bread-like. Artisan bread-like. If I’d pondered my version more, I might have added onion powder and some crunchy seeds, like sunflower seeds. And, some herbs. Oh, the possibilities … but let’s get to the waffle sandwich review.
For my first waffle sandwich, I used a round waffle, which I’d made from spreading the little bit of leftover batter in the center of the waffle iron. Open faced and topped with Romaine lettuce and several grilled shrimp, this sandwich was oh, so good. It worked perfectly for handling because of the natural fold in the middle. I froze the rest of the waffles as I suggested above. Then as we were heading to our mountain/river property to camp, I pulled out two of the frozen waffles and placed them in a container in our food box. Mr. GFE likes to stop at a little country store about half way to get ice and supplies. The store has a deli, so he always likes to get a sandwich. The owners/staff are very attentive to my needs and I order chicken salad, which comes on a bed of lettuce. Usually I eat it like a salad with a fork, but today I made a waffle sandwich–woohoo! Take a look.
The waffles had thawed perfectly; they weren’t soggy in the least bit. And, the overall sandwich effect … okay, this was THE best sandwich ever. Okay, maybe not ever, but pretty darned close. Watch out Rudi’s and Udi’s, Iris and I might be bringing our savory waffle bread to the marketplace! In the mean time, use Iris’ recipe and get creative so you and your whole family can enjoy some delicious waffle sandwiches. And, of course, check out Iris’ blog … you won’t be disappointed. The Daily Dietribe feeds your stomach and your mind.
oh my goodness those pictures are amazing! And thank you for the introduction to Iris’ blog
Hi Cheryl–Nice to see you here at gfe! 🙂 Many, many thanks for the kind words on my pictures! Happy to share Iris and her great blog with you. 🙂
I so want to make a basic waffle using your flour mix.
Though I found that you used 1 cup of your flour mix with 3/4th cup of brown rice flour, can you please share what are the other ingredients with measurements you have used to make a waffle.
I tried looking for the waffle recipe that you adapted, but I couldn’t find any since the links given on this blog for that recipe didn’t work.
Hoping to get a recipe from you.
Shirley Braden says
Hi Joy–The waffle recipe that I adapted is no longer online. However, if you use the link to The Daily Dietribe in the post you can download Iris’ ebook of her favorite recipes, which includes her waffle guide. I don’t remember all the details of adapting Iris’ recipe. This post was part of the Adopt a Gluten-Free Blogger series/event and the rules of the event didn’t allow one to share a recipe (or adaptations). When Iris’ previous blog was operating, it was easy for one of my readers to click over to the recipe I adapted and go from there but, honestly, I don’t even know if I have the recipe written down anywhere. If I come across my adaptation, I will be sure to share it in a new post here on gfe. Believe me, I have thought about those yummy savory waffles many times and figuring how I made them and recording the recipe would be wonderful!
Vey nice post, Shirley 🙂 I like reading the stories too, but writing my own isn’t always as easy for me. These waffles that can be sandwiches reminded me that I used to do that! When we had a Trader Joe’s back in Maryland I would buy their GF frozen waffles sometimes to take with me when we went out to eat. We used them as bread!
Hi Kelly–Thanks, dear! 🙂 I changed my wording a little bit in my post. My intent wasn’t to criticize those who don’t write lengthy posts. I’m a loyal reader of The Spunky Coconut and think you share much of your family’s story there. We all have different writing styles. I just liked the fact that Shauna’s response on the negative reader comments made such sense. “Scroll down.” LOL Now, re: the waffles, I have a feeling you might bring back your waffle sandwiches … how about grain free? almond flour … other nut flour … hmmm.
Love and hugs,
Thank you Shirley! I’m humbled by your description of me! And the idea of using coffee and peanut butter with the coconut waffles? Amazing! Now what about adding a side of coconut ice cream and calling it dessert?
p.s. I’ve noticed your photos have been spectacular lately!
Hi Iris–You’re very welcome, my dear! 🙂 To parrot you, every word as true! BTW, the waffles didn’t have a noticeable coffee, coconut, or peanut butter flavor—they just tasted fabulous! I’m pulling some out of the freezer in the morning and serving some to Mr. GFE. He loves waffles! The idea of an ice cream dessert waffle is the bomb! Can you imagine the delight and surprise of anyone being served that as dessert? Oh, my. I must try that for our next girlfriends’ dinner, or maybe a breakfast-themed support group meeting. 😉
And, super thanks for the kudos on the photos—made my day for sure!
Love and hugs,
I love the idea of adding V-8 to make a savory waffle! I have often used waffles as breads when visiting family or traveling and there isn’t any other gf bread options.
The coconut, PB & coffee waffles sound amazing too! Waffles are the perfect way to mix up breakfast. 🙂
Have a wonderful holiday weekend!
Hi Kim–I can’t believe how great the savory waffles were. For a girl who hasn’t missed bread, I could get used to them. 😉 If you’re used to using waffles for sandwich bread, I think you’d especially appreciate how good these are.
I rarely make waffles for breakfast, but after I serve these to Mr. GFE tomorrow, I might have to make them more often. LOL
Hope you’re having a great Labor Day weekend, too! 🙂
The Celiac Husband says
I am with Kelly above.
I don’t mind reading the odd sap story from food bloggers (though I do prefer reading more about the actual food they ate/saw/made), but writing in that style? Impossible for adults with ADD like me.
Everybody has a different style and personally I hope that readers have a good imagination when they read short posts like mine.
By reading all those GF Blogs I have learnt however that cooking/eating GF is very very easy and you don’t have to compromise taste either.
And for that, I don’t mind reading about someone’s outpourings that are so very not food related. Though I do shake my head once in a while.
H.Peter–I can always count on you to tell it like it is! ADD? Actual ADD or “I’m bored silly, so I jump around a lot”? “Actual” ADD is one of the signs of gluten issues. But back to the blogging style, if you remember I’ve commended you on your short posts before. I revised my post a tad to make it clear that I wasn’t criticizing the folks who do short posts; I’m just lauding the logic of what Shauna said re: long posts, as well as personal stories. Somehow you get a LOT across in your short posts, and you tend to post more frequently, too—which also makes a difference IMHO. Now I’m wondering how many times you’ve shaken your head and labeled my posts “sap” stories … please don’t tell me—now or in the future. 😉
Oh my gosh… I just found those Justin’s Nut Butter packets a week ago. I thought it was just me… I’ve been completely addicted to their chocolate almond butter this week! I especially appreciate how it is not too sweet. And with a kid running high school cross country, on meet days we are often gone out of the house by 6am and not home until mid-to-late afternoon. That little packet of nut butter turned out to be a perfect addition for a grab-and-go lunch. I can’t wait to try it on your waffles.
Hey Lisa–Great to see you again! 🙂 Oh, you are not alone. I had read about Justin’s Nut Butter love online before my friend, Diane shared them with me. I had the Chocolate Hazelnut Butter, which is basically the healthy equivalent of Nutella. It was awesome. I liked the Maple Almond Butter and just regular Almond Butter, too. Yes, great idea for protein for a high school athlete! 🙂
I hope you enjoy the waffles. I’m so glad I found Iris’ recipe. My regular waffle recipe wasn’t nearly as tasty. FYI–The nut butter doesn’t add discernible peanut butter flavor; I just think it contributes to the taste and texture overall. BTW, may be a silly question, but are there any concerns with waffle making at high altitude?
Kay Guest says
Hey Shirley! What a great time you must have had at that conference with all those wonderful gluten free cooks who are also great WRITERS. (Please feel free to include yourself in that statement). Your photos here are also very good. I love that last one where you’ve taken a few bites out of the sandwich! By the way, I made your Garlic Cheese Biscuits, but didn’t use any garlic and they make such an easy cheese biscuit for breakfast!! You should just re-word it and under a separate entry call it EASIEST GLUTEN FREE BISCUITS EVER! They were so good, that I made Chicken & Creamy Soup with vegetables (potatoes, onion, carrots & peas) and then just served the leftover biscuits from breakfast on top of the soup. It was like a very easy Chicken & Dumplings. AND IT WAS GOOD!! 🙂 Thanks so much for all the time that you spend creating these recipes, typing them up and sharing everything about them. I salute you! Kay Guest
Hey Kay–You always make my day!!! 🙂 Thanks a bunch for all those kind words! Yes, the conference was fabulous. Connecting with all the great folks presenting and attending leaves me without words to adequately describe the energy and camaraderie there. I do plan to do a post soon though.
Yippee on the your biscuit success! Everything is adaptable, isn’t it? 😉 I like the way you used them–so yummy. Sounds like a wonderful fall dish to me!
Big hugs to you, my dear!
Heidi @adventuresofaglutenfreemom.com says
Do you know, I have NEVER made a waffle in my life?? Looks like the time has come to change that, thanks to you and Iris!
I’ve never been to Iris’s website, so thank you very much for the lovely introduction Shirley!
I’m loving the changes/updates I see!
Heidi–I am so shocked! I thought everyone makes waffles occasionally. Okay, I am predicting that you and your family will fall in LOVE with homemade waffles. Iris has a ton of different recipes for waffles. I’m awful partial to these two recipes, but I did just buy sweet potatoes yesterday so I could make her sweet potato waffles … the ones she calls waffle fries. If anything will get Mr. GFE to eat a sweet potato, that will be it. Well, that and sweet potato pie–he loves that! 😉
Awww, thanks for the feedback on my site … a few more to come soon. 🙂
Well — you know me too well, Shirley. I’m a waffle girl at heart. I admit, it’s partly the syrup. I have a thing for pure maple syrup. Funny, we are on the same wavelength as I had a big brunch party this morning with almond, coconut, cinnamon waffles, eggs, fruit and mimosas. It was a 3-part birthday celebration with lots of fun people and it was divine. My one son slathers “hippie mom” peanut butter on his waffles, no syrup for him. That’s what he calls my home-made peanut butter. And thank you for the tip about Iris’s blog. I will definitely go check it out.
Peace, love and waffles.
P.S. Mr. GFE sounds like quite the trooper. =)
Hi Melissa–I knew you were bonkers over pancakes due to the maple syrup factor; I wasn’t sure about waffles. LOL I’m presuming that you also like that Maple Almond Butter from Justin’s Nut Butters. 🙂
Wow, on the brunch celebration—heavenly for sure! It’s past your BD I know (or I think?), but was yours included in the celebration? Homemade peanut butter! I’m all for it … gotta love any peanut butter called hippie mom, and homemade means no soy, I especially love that!
I think you’ll enjoy Iris’ blog very much! I won’t tell Mr. GFE won’t you said … sometimes he thinks he deserves a medal for getting the paper. LOL
Oh, Shirley. You are just too divine. First off, I don’t think there is a person on the planet who reads your blog who could ever hold anything against you for being late. But, we might use it as an excuse to come chase you down in your home, and then get you to cook for us. Especially, something with that “homemade” honey of yours. 😉
I love Iris’ blog. I just found it not too long ago, and it is wonderful. I especially love her posts about loving yourself for yourself because we are all amazing. Even if you are not a size 2. (Or is it size 0, now?) I always feel inspired and happy to be me after reading it.
As for waffles, I have never made them myself, either. Just like Heidi. I didn’t realize that until I read her comment. Had lots of frozen ones. (Jealous of those that get TJs GF ones. Not out here, for some reason.) And, we just got my MIL’s old waffle maker via my BIL. I sense waffles being made in our future. 🙂
And, your pictures are great. I also really love the last one with bites taken out. Totally cookbook/Saveur worthy. Definitely!
I also rarely make the recipes from blogs I read. Some are just too ambitious for me. That’s why I like Adopt a Gluten-Free Blogger. Forces me to make something. But, I LOVE the stories. I really love reading how people write and what is going on with them. I feel like I get to know them so well, even though I have yet to meet anyone in person. Sometimes, I feel like I know some of the bloggers better than my real life friends. (I don’t keep in as close of contact with some since I moved away last year.)
Anyway, great post. (Sorry for rambling. And I haven’t even had any wine, yet.)
Hi Tia–LOL You’re a sweetie! I’d happily cook for you, and with honey, too. 🙂
I’m so glad you already know Iris’ blog. She speaks from the heart, doesn’t she? I always feel inspired and more self-accepting, too, after I read Iris’ posts.
Another non-waffle maker? I’m surprised, but maybe not … there have been a lot of Eggo waffle commercials over the years. LOL Although folks like Trader Joe’s and Van’s gluten-free waffles pretty well, I don’t think they come close to homemade waffles. Cool on getting the waffle maker. You might need to be cautious about using it though, because I assume it’s been used for gluten-full waffles previously. A thorough cleaning and maybe even throwing out the very first waffles you make, at a minimum—in case, they “find” some hidden gluten on the waffle maker. And, then see if you have any type of reaction at all. Sometimes having to buy a new kitchen appliance isn’t a bad thing. 😉
Thanks for the very generous feedback on my photos! I just saw many of Saveur’s photos at IFBC, both from the editor in chief, James Oseland, and from Penny De Los Santos. I think you’re being too kind, but I’ll take it. One day I’ll have more than a PHD (push here dummy) camera and I can really have fun!
As you know, I’m all about easy when it comes to cooking. Some recipes make my eyes roll back in my head. LOL, but true. Like you, I still appreciate the stories though. I often compare blog reading and commenting to being old-fashioned pen pals … you really get to know a person as they share their daily adventures with you and you share in return. 🙂
Hope you did get that wine! No worries on rambling here … seriously. You’re following my example. 😉
John @ Rise Above Gluten says
What type of waffle maker do you use? I really don’t like waffle makers that shed non-stick coating, and I feel like a dedicated waffle maker for gluten free waffles is a must.
Is cast iron the way to go?
Hi John–Nice to see you again! 🙂 I have to agree with you on non-stick coating in general, but we’ve had our GE non-stick waffle maker for a number of years and it’s never shown any signs of shedding the non-stick coating or shown any degradation at all. In the past, I’ve made waffles only once or twice a year, so I don’t think we’re being harmed. That said, I do think cast iron versions of any pots, pans, etc. are a great idea! I just looked online and there are many cast iron versions. And, yes, of course, one must have pots and pans dedicated to gluten free. No reason to take chances.
Thanks so much for taking the time to comment and good luck with your waffle maker pursuit and eventual waffle making!
Kim @ Cook It Allergy Free says
Shirley, I will tell you that I happily read all of your posts from start to finish and NEVER just scroll for the recipe. For me, getting to know who the person is behind the words is just as important as the recipe. I love learning as much about a person as possible. You have let us into your world and I will say that you have definitely earned an A ++ for keeping true to yourself and sharing your real voice!
I, too, tend to lend to the side of long posts. But, I am a talker and that is just me!
On the note of these lovely waffles, you did Iris’ recipes complete justice! I LOVE LOVE LOVE my waffle iron (did I mention that I really LOVE it?). I make all sorts of waffles. But I have not done a savory sandwich style one in ages! What a fun idea for the kids (and me) for lunch!!
ps I cannot believe Heidi has never made waffles before! I would guess she will soon be a convert.
Kim–You are such a sweetheart! Thanks for being such a loyal reader and a great friend! 🙂 I’m glad you are a talker, too. We talkers make each other look good. 😉
Woohoo on waffle and waffle iron love! A tool that makes life just a little more fun and a lot more delicious. Hope you and the boys enjoy when you get to making some again! I think there are just so many possibilities. Might even be a neat way to clean out the fridge. Spinach waffles? Tomato and onion waffles? I love the savory ideas especially.
Waffles are frequently on our menu, and not just for breakfast either.
The gluten-free Homemaker is having a waffle challenge this month: http://www.glutenfreehomemaker.com/2010/09/create-gluten-free-pancake-or-waffle.html
OMG I need a waffle iron. These all look SO good. I was already drooling when Iris posted all of her recipes, now you? That sandwich waffle sounds great.
Alta–You do, you absolutely do need a waffle iron! If you get one, soon you’ll become a waffle master, just like you are a quinoa master. 😉 (Hope you saw the adoption roundup post!) I’m in love with these sandwich waffles … totally infatuated. Who needs bread when you have these amazing waffles?
Wow! I really need a waffle iron. I think Heidi and I need to hop on the waffle bandwagon asap! I would love to make them, I just need the equipment. Which means I need a bigger kitchen. Which means I need to move! And then I’ll have my waffle iron and my VITAmix. Woohoo! Life’s complete.
I think you did a fantastic job describing Iris. I love Iris too. I’ve been following her blog as long as I’ve been blogging. Time to adopt her myself!
Hi Maggie–Clearly there’s going to be a run on waffle irons! I should add one to my Amazon store–LOL! Hmmm, I’d tell you that you don’t need too much and a bigger kitchen to make these amazing waffles, but instead I’ll be an advocate for you … as it sounds like it’s something you’ve been wanting/needing for a while. 😉
Special thanks for the feedback on my description of Iris! Yes, she’s a doll … I’m so glad I did her justice. Well, as soon as the adoption post goes up next time, get in there with your adoption comment on Iris so someone else doesn’t snag her!
Preppy Pink Crocodile says
Oh my word…chicken salad between waffles! That looks beyond good!
Hi Preppy Pink Crocodile–Welcome to gfe! 🙂 Thanks so much for the waffle feedback and love. Yep, the chicken salad on the waffles was the bomb, but tuna salad wasn’t too shabby either. 😉
Your blog is so cute! Preppy pink with some kelly green, yep, there’s a place for that. LOL And, your beloved Sadie looks to be the sweetest! Collies and shelties have a special place in my heart. We’ve had three collies and they were the best. I’ve been thinking about getting another one lately … as our last girl has been gone a few years now.
Iris is a wonderful blogger. I’m so glad you chose to adopt her. The waffles look great and they are so versatile. It’s helpful to see the different things you do with them.
Hi Linda–Yes, Iris is truly terrific! 🙂 I think these waffles would bring happiness to many. With hubby gone next week, I just might live on waffle variations. 😉
Wow I need a waffle maker asap. Those breakfast waffles sound like heaven…And that savory sandwich, oh! BTW it was sooo cool to see a picture of you and Carol on Shauna’s site. I bet you had a ball of a time. And I love reading your long posts (although I’ve been on a long summer vacation avoiding the computer!). YOu always have great stories and loads of valuable information to share.
Hi Chelsey–Yes, you need a waffle maker! You and you kids could have so much fun—not to mention delicious eating—with one. 🙂 The savory sandwich waffles are my new favorite. They totally rock.
Thanks so much, dear, on my photo in Shauna’s post! It’s not my fave, but you know how that goes. LOl Still, I was so honored to be featured like that. It was fabulous. If we had all just gotten together and not even gone to the conference, it would have been wonderful, but all together it made for a ball, as you say. 😉
Many thanks, too, for the sweet feedback on my posts/blog! Sounds like you had an awesome vacation giving your brain a nice relaxation break—love that.
thank you for the idea/recipe to use waffles as a sandwich bread!=) i have had little luck w/bread making. it always falls apart as i try to eat as a sandwich. i have to admit that i made the recipe(followed the waffle easy steps)and screwed it up because i added too much liquid, i forgot that i wasnt supposed to follow the guidelines to a T due to different flour combos. so i was upset and annoyed then realized what i did and said, duh! i made a second batch to which we were able to have our tuna on. so happy to have this replace our current sandwich rice bread(food for life)! thank you much!
Hi becky!–It looks like you are new here at gfe–welcome! 🙂 I’m so glad that you got the waffles to work for you, too! I love making sandwich waffles, and tuna on them is one of my faves. I even used waffles for Sloppy Joes recently. 😉
There are many great sandwich breads on the market now, but I do enjoy having my own easy options at home, too.