The Waffle House Experience

Waffle & Hash browns

Waffles & Hash browns

My personal experience at the Waffle House was less than ideal.  It started when I drove up to the place and parked my car.  The few workers that were there were all congregated outside the place just ‘hanging out.’  It definitely wasn’t a staff meeting.

On this particular day, I happened to go straight after work.  The place was pretty empty except for one lone man eating on the far side of the restaurant from where I was seated.

As you may or may not know, the menu is also very limited here—waffles, eggs, hash browns, and maybe a couple other things, but that’s pretty much it.  I placed my order with the girl who escorted me to my table—she also happened to be the one that cooked my food as she smacked on her chewing gum.

As I observed my surroundings and watched her cook my food, I realized anyone could probably just come in off the street and slop their own food around in this “kitchen.”  The place did not look very clean and it was less than appealing to watch the food being made.

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Loving Those Beignets

Beignets

Traditional Beignets hand-rolled, flash fried, and dusted in powdered sugar.

I have to say, I’ve never even heard of a beignet before I came across this place and I certainly didn’t know how to pronounce it (ben-yay).  But once I met the beignet, I was pretty happy we got to know each other.

They’re kind of like donuts with powdered sugar.  But this place also has what they call ‘savory’ beignets, too, with several varieties of goodness on the inside of them depending on which kind you choose.  I just happened to try ‘The Bronx’ beignet and I thought it was pretty good for a savory surprise.

I have to say, I did fall in love with the 7-cheese macaroni.  How do you NOT love something that has 7 different cheeses inside of it?!  I immersed my entire face into it.  It was as if we became one.

But I wasn’t too fond of the bread pudding tho (probably because I’ve grown accustomed to the awesome bread pudding at my local diner).

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A Peachy Breakfast

Peach Cobbler

Peach Cobbler

This peach cobbler is oozing with so much love.  I remember the day I had this bowl of sweetness.  It was some time back when I took myself out for breakfast at the Cracker Barrel restaurant—and, oh my, what a treat I gave myself!  I mean, who knew I deserved so much love in my life?

So, if you have nothing else to do today, give yourself a sweet breakfast of your dreams.  It makes no never mind how early in the morning it is.

Take-Away Life Lesson:  Everyone deserves a lot of lovin’ in their lives all day every day.

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A Trip To The South Bronx

Me in Chicago, IL

Well in the middle of October, I finally made it to New York after all these years.  My dad hadn’t seen his mother since he was around 20 years old!  So it was about time!

We decided to take a LONG train ride there because my dad isn’t getting on a plane unless it’s life or death—and even then we don’t really know.  I’m not a big fan of planes either—let’s get real.

I had never been on a train before—so I was looking forward to it.

The train ride on the way to New York wasn’t bad at all—especially if you can manage to get two seats to yourself to spread yourself out and relax.  The scenery out the window wasn’t much to write home about though.

The food on the train was even less exciting.  Not only were the prices outrageous as I would only expect them to be—but the food pretty much tasted just like it looked.  Thank goodness I brought lots of food and drinks from home, too.

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Prosciutto & Asparagus Strata

Proscuitto & Asparagus Strata

Made with multigrain bread, eggs, milk, white wine, dry mustard, fresh grated nutmeg, salt & pepper, extra-virgin olive oil, onions, leeks, minced garlic, asparagus, scallions, Virginia ham, Parmigiano-Reggiano cheese, fresh parsley, fresh mint, and lemon zest.

I’m not sure what the difference is between a strata, frittata, and quiche but they’re all the same to me—gunk baked inside some eggs.  Once again, I used Virginia ham instead of prosciutto in this recipe.

And I really love those round doohickies of fresh nutmeg, too.  I like those suckers so much better than the already-ground nutmeg.  Talk about FRESH and POTENT stuff.

Recipe for—Prosciutto & Asparagus Strata

So, if you have nothing else to do today, make a nice strata, frittata, or quiche of sorts and buy some fresh nutmeg just for the sheer fun of grating it.

Take-Away Life Lesson:  Fresh nutmeg can be some powerful stuff.

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Spiced Breakfast Quinoa

Spiced Quinoa

Made with quinoa, milk, water, cinnamon, nutmeg, ginger, salt, honey, vanilla extract, egg white, and raisins.

So I tried a quinoa recipe.  I don’t get a chance to make quinoa very much mainly because my taste buds haven’t found a way to really like it too swell.  I think you have to find the right mix of ingredients to make it taste divine.

I’m sure quinoa is lovely if you find the right way to make it.  I’ve just been an unlucky soul in that department.  Or maybe I don’t like quinoa like I thought I did.  I do have to say that the sweetness of the raisins helped loads with the taste.  Just pile on the raisins, people!

Spiced Quinoa
Quinoa grains

I did make a quinoa recipe a couple of years ago as a side dish for dinner.  I can’t remember the ingredients mixed with it, but it was edible.

I think anyone that likes quinoa, overall, will like this recipe.  I, on the other hand, have no plans to make this recipe again.  But it was an interesting experiment in the kitchen, nonetheless.

Recipe for—Spiced Breakfast Quinoa

So, if you have nothing else to do today, see if you can make a dish of quinoa that will knock the socks off my taste buds.

Take-Away Life Lesson:  Sometimes you have to experiment over and over to get a dish to taste just the way you like it.  Or maybe quinoa just isn’t for everyone.

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Scrambled Eggs With Tomato Bruschetta

Scrambled Eggs with Tomato Bruschetta

Made with Italian bread, extra-virgin olive oil, salt & pepper, tomatoes, fresh basil, butter, eggs, and Pecorino cheese.

This was my first time making my own bruschetta and I absolutely LOVED it!  This recipe also gave me a reason to bust out my grill pan as I hardly ever use it.

I had a good time making the grill marks on the bread.  Then I got to spread all that tomato goodness across the top of it and finally feel all that love inside my mouth as I took my first bite.  Crunch.

And to smell the fresh basil………..ahhhhhhh.

Recipe for—Scrambled Eggs with Tomato Bruschetta

So, if you have nothing else to do today, try making your own bruschetta while having fun making grill marks along the bread.

Take-Away Life Lesson:  Sometimes a grill pan can be more fun than you expect it to be.

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