So, there’s a backlog of comments on SEG I need to reply, other posts on both WordPress and Feedly I desperately want to comment on, status updates on my facebook newsfeed to like, daily tumblr dashboard photos to scroll through, emails to check, and people in Canada to call via Skype. Oh, oh, oh. And let’s not forget the Himalayan Mountain of dishes leering at me a few meters away. So. All in all, not the most perfect time to post. I’m going against the very Blogging Code I swear to follow by. But.
I needed (NEEDED) to share with you this amazing waffle bread recipe I stumbled upon last night via Sillyaryu Bakery’s blog. Other than a few characters here and there, it’s basically gibberish to me. But I consulted with google translate, the SEG pantry, and my Friday morning schedule. Everything looked ready for take off! Scribbled down my modified version of the recipe, forwent the instructions, and prepared the dough. Hopped into bed, excited for the morning. BEEP BEEP BEEP. Oh, crap. I’M LATE. Scrambled out of bed to wash up, threw on a random skirt, grey stockings, smeared on the lipstick that won the lottery—Persian Melon—and shoddily drawn eyeliner. Heated the waffle iron, swore a little here and there as I burned a few fingers, threw on the bread dough. Searched the entire room for my wallet, ohmygosh, I could have SWORN it was underneath my jacketpantssockstowel ummmMMM? Anyway. Had 1 waffle to go, spread with a thick layer of ooey gooey Nutella, and the rest was saved for later, an after school snack if you will. (More like a 6pm meal but whatever.)
Seriously easy. Seriously good. RIDICULOUSLY ALL-PURPOSE. I’m already excited to make some version of eggs benedicts with them—guys. Go and make them. Now. Like, NOW now. That is all.
Okay I’m off to watch Hannibal with the boy, do the dishes, 100 squates and then…and then it’s time to adopt the Blogger Code once again and do my proper duty of replying. I owe you major eye candy for all the douchey ignoring I’m so blatantly doing, yikes! Good night everyone!
P.S. I let it proof overnight, but you can obviously skip this step and just continue on as directed in the recipe. (I made it again after coming home from school—there were a few hungry mouths to feed—following the 45 minute and then 30 minute resting time, and they turned out just as well!)
P.P.S. okay, for real now, adieu!
Of course, let’s not forget all the savoury ways in which you can utilize the waffle bread…(it must, after all, live up to the title of “All-Purpose!”)