Earlier today I ran across this Susan Ertz quote:
Millions long for immortality who don’t know what to do with themselves on a rainy Sunday afternoon.
Really?! I love a rainy Sunday, and immortality sounds… exhausting 🙂
I’ve spent the last several rainy Sundays cooking up way too much food in my new multi-cooker. I know I know, I’m super late to Instant Pot Mania!
Of all the pressure cooker recipe sites I’ve checked out, Amy+Jacky is (are?) my fave so far. They’re from Hong Kong, and offer lots of recipes that are faster versions of things that I learned to cook from my dad (like jook). I LOVE their Cook’s Illustrated / scientific approach to discovering the best bone broth formula, and can vouch for the results!
Amy+Jacky are also really big on umami flavors, which means I’m suddenly learning that adding fish sauce and soy sauce to chili and beef stew recipes (etc) makes them taste So Much Better.
While I’d love to be cooking up a big batch of something hearty and yum today I’ve been cut off, for three reasons:
When we were still living in San Francisco, Scott asked if we could get a waffle iron once we got to Auckland. Of course, especially if he would use it?! And so long before we had records or instruments or bikes or crafty stuff or anything else we’d shipped, we had a waffle iron to play with.
After weeks of experimenting, I’m pretty sure we’ve worked out the perfect waffle recipe. The following results in a magic combination of light, crispy, chewy, and just sweet enough that they stand on their own without maple syrup:
– Warm up the waffle iron
– Melt a bit more than 1/3 cup salted butter (low heat on the stove or microwave) Continue reading