Over the weekend, Amy asked me what I do about breakfast and lunch. Good question, since I mostly write about dinner and dessert.
Many years ago, I believe in 1988, there was an article in the Wall Street Journal about a doctor and his wife who had (I think) 17 children. She said that her requirements for husband were that he be willing and able to support a dozen kids....bold! Anyway, a number of things she said stayed with me. One was, "Your socks are not your own unless they're on your feet. Otherwise, they're in a basket in the laundry room." Believe me, my dearly beloved, who is the laundry master here in my little corner of the world, has hung onto those words to this day. Another was that life is too short to sort silverware, and she just dumps it into a drawer. I can't live by those words; some day I'll show you a place setting of my everyday flatware (which I found on clearance). But, to each her own!
Finally, when I read this, my oldest son was under 5 years of age. She said that breakfast cereal was just too expensive, so everyone was required to eat pancakes or eggs. I filed that in the back of my brain, but it didn't make a lot of sense to me at that time. Fast forward nearly a decade. Minimum of $5 per day for Cheerios, and people gripe about them? Time for a waffle maker. I developed a very easy waffle recipe, keep batter in the fridge at all times, and they're always available. Here's how it goes:
2-1/4 cups milk (or 1/2 cup powdered milk and 2-1/4 cups water)
3/4 cup vegetable oil
4-1/2 cups flour
2 tablespoons baking powder
1/4 cup sugar
(optional) finely diced fruits, such as strawberries or banana)
Break the eggs into a refrigerator container and beat with a whisk. Stir everything else in with the whisk, and beat until smooth. Cover and store. (You can use a mixer and bowl if you'd like, but why dirty another bowl? Give your dishwasher a small vacation!) Most waffle irons use 1/2 cup to 2/3 cup batter per waffle. The kids can make this while they're getting dressed or gathering their school things and coat. A dusting of powdered sugar makes these portable, or, if you have time, serve on a plate with syrup to feel like you've had a fancy breakfast!
I'll try to publish more about our breakfasts later in the week. Meanwhile, everyone go enjoy a waffle!
(And Tony the Tiger is my cookie jar. I earned him by eating many boxes of his cereal in 1968, and mailing them off with a couple of quarters. My youngest son has loved him best, so Tony's probably going to my little guy some day.)