Tomorrow ends my time of 3 week quarantine. I'm happy to report to you interested blog readers that the big hip injection has taken my pain level down to slightly under a one on the pain scale. Grateful am I? Heck yeah. I had forgotten how it feels to not have excruciating pain. The administering doctor said I could get 3-9 months of pain relief from this injection. My hope is that I will get the nine months worth....wow!
During my time at home, I have continued to cook and continued to tire of the foods I'm cooking. Honestly, I'm tired of cooking any food but especially the same over and over. I have discovered some new things I will be sharing soon.
At our house for years, the breakfast routine has been biscuits on Monday and Saturdays and waffles or pancakes on Sunday, Tuesday, and Thursday. It's whatever I can cook or even a bowl of cereal the other days. As I was spending cookbook reading time the other day, I came across a waffle recipe I tried. Always in the past, I made the waffles with baking mix as a base. I have the recipe memorized....3/4 cup milk, 1 egg, 1 tablespoon oil, and enough baking mix to get consistency I wanted which varied in whether or not I was making waffles or pancakes.
I tried this new and improved (and can I say EASY) recipe last Sunday morning and then again this morning. I have to share with you. It's soooo easy. It goes like this and is easily halved or doubled for your family size:
CRISP WAFFLES
2 c. self-rising flour
1/2 c. vegetable oil
1 1/2 c. milk
3/4 c. pecans, finely chopped (optional)
Combine flour, oil and milk in a bow. Beat with electric mixer until well mixed. Preheat waffle iron. Pour approximately 3/4 cup of batter onto hot iron. Sprinkle batter with pecans, if desired. Lower waffle iron lid and bake until well browned and crispy. Yield: 3-4 waffles
So easy and so good tasting...and yes, for all you seasoned cooks that noticed, no egg. Yum!
Look for the other new recipe we had for last Sunday lunch in a future post....
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