Day 17 of Lockdown. It’s Sunday. For me, all days are happy days. But Sunday is Sunday, you can drink wine before noon. I ran out the first week after my lockdown. So here, for breakfast, I indulged myself with:

Home Made Whipped Cream: 1 cup heavy cream, 1 teaspoon vanilla, 1 tablespoon confectioners sugar. I use a Kitchen Aid to make my whipped cream. The best invention since the wheel. Mix with the wire thingy until it looks like the picture above. It will be firmer than store bought since it does not need to blow our of a can. Beware that if you let it get t0o firm you have butter, which is great but we are looking for whipped cream, not butter. When ready scrape into a pretty whipped cream dish. This blue one is a Cambridge bowl. Ohio used to make some of the most beautiful glassware in the world, That’s before they became undecided. LOL

Home Made Waffles: 2 cups Aunt Jemima Mix , one and one half cup of water, and 3 tablespoons of oil. I used Canola oil. Mix until lumps are dissipated. Allow to sit until bubbles form on top. Heat the waffle maker. Make sure you have spray cooking oil on hand. I tried brushing oil on the waffle maker and did not have waffles that sad day. Once the waffle maker is hot, spay both sides with the spray oil. Use a small ladle to pour waffle mix on the two bottom waffle areas and close. Then pray. Watch the steam on the sides. It takes about 3 minutes to cook. Open. Use a fold to carefully remove your waffles to your plate. Repeat,

Place a blob of wonderful whipped cream on top of your waffles. Pour some, not too much, honey on top of waffles. Place raspberries on and surrounding the waffles and you are ready for a scrumptious meal. Enjoy in good health.


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Categories: Metro Gourmet


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