In this family, we don’t do cold cereal.
Not exactly sure how I surrounded myself with three boys who take breakfast so darn seriously. Spanish omelets, French toast and American-style stacked pancakes? Oh yeah, they’re all staples at 9:00am chez Lena. Which may sound fabulous – but it’s NOT so fabulous for my waistline, time spent in the kitchen, and sink full of dirty dishes.
(Did I mention that every breakfast-type food must be accompanied by a bowl of fresh cut fruit, or the boys won’t even look at it? And even then, they’ll practically swallow the fruit whole and proceed to pick at the rest – even though, 15 minutes earlier, they demanded eggs/toast/insert-gourmet-breakfast-here. The little jerks.)
A few months ago, we went out for breakfast, and the boys were introduced to waffles.
“Waffos! Waffos! I want waffos!” Reid happily sang the next morning.
“Er…” I searched through the freezer and produced two frozen waffles, heavily crusted with ice crystals from spending too much time at the back of the ice box. After toasting them, I presented the boys with a half burnt, half soggy mess. Oh yeah, like THAT was going to fly.
And so I contacted my friends at Hamilton Beach and begged for help… in the form of a Belgian Style Flip Waffle Maker. You see, earlier this year, I had attended the Hamilton Beach Media Preview, and was blown away by the waffle maker’s ability to create thick, fluffy, perfectly browned and evenly cooked waffles thanks to the flip feature – the very kind they use in restaurants. (Which means they would definitely pass the test at “Food-Snobs-r-Us” over here.)…